How To Make Crumpets Recipe

I love this crumpet recipe because there’s something magical about watching the batter transform into golden, bubbly perfection right before my eyes, and it’s the perfect excuse to slow down and savor a cozy morning with a homemade treat. Plus, the combination of warm milk and yeast gives the crumpets an irresistible, comforting aroma that just makes my kitchen feel like a bakery on a chilly day!

At home, I adore preparing crumpets because they are an absolutely delectable, cozy treat that require not very much effort. You take 250 milliliters of warm milk, 1 teaspoon of sugar, and some active dry yeast, and you have the makings of a crumpet that rises to fluffy perfection.

You then combine that mixture with 225 grams of flour and 150 milliliters of warm water to create a batter that has such a wonderful texture—I don’t know how else to say it—that the crumpets seem to be begging to be eaten.

Ingredients

Dairy: Delivers a richness and creaminess to the dough and supplies proteins and calcium.

The primary source of carbohydrates, flour creates structure and texture.

Yeast serves as a leavening agent that makes the crumpets light and airy.

Sugars: Provide food for the yeast to ferment and contribute to the slight sweetness.

Salt: Improves taste and fortifies the character of yeast doughs.

Sodium bicarbonate: Aids in browning and generates a delicate texture.

Preventing sticking and adding mild flavor while cooking is what cooking oil does, and that includes vegetable oil.

Ingredient Quantities

• 250 ml warm milk
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 225 grams all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 150 ml warm water
• Vegetable oil (for greasing)

Instructions

1. In a bowl, combine the warm milk, sugar, and yeast. Allow the mixture to sit for approximately 10 minutes until it is bubbly and frothy.

2. In a different large bowl, sift the flour and salt together.

3. Add the flour to the yeast mixture, and stir to combine until you have a thick batter.

4. Let the batter rise in a warm place for about 1 hour, or until it has doubled in size. Cover the bowl with a clean cloth.

5. In a small bowl or jug, combine the baking soda with the warm water. Then, stir it into the risen batter until fully incorporated.

6. Preheat a non-stick frying pan or griddle over medium-low heat and lightly coat with vegetable oil.

7. Put the crumpet rings in the pan and pour in the batter until it’s about halfway up the sides.

8. Prepare for 7-10 minutes until bubbles develop on the surface and the tops become completely dry. If the tops are still slightly moist, conclude the cooking with a lid for a few minutes.

9. Take off the rings, turn the crumpets, and have them finish cooking for 2-3 minutes on the other side until they’re golden brown.

10. Warm with butter, jam, or any of your preferred toppings, they are delicious. Enjoy having made them!

Equipment Needed

1. Measuring cups and spoons
2. Large mixing bowl
3. Small bowl
4. Sifter
5. Whisk or spoon for stirring
6. Clean cloth or kitchen towel
7. Frying pan or griddle
8. Crumpet rings
9. Lid (optional, for cooking)
10. Jug (optional, for mixing)
11. Spatula
12. Cooking brush (for oiling)

FAQ

• Q: Can I use plant-based milk instead of regular milk?Q: Can you use plant-based milk in place of regular milk?

  A: Yes, you can substitute warm plant-based milk for regular milk.

• Q: What can I use if I don’t have crumpet rings?You may use tuna cans, with both ends cleaned, removed, and greased, as well as metal cookie cutters, for the same purposes.
• Q: How do I store leftover crumpets?Freeze for longer storage or store at room temperature in an airtight container for up to 2 days.
• Q: Why is my yeast not activating?Verify that the milk is warm, not hot, and that the yeast is fresh by checking the expiration date.
• Q: Can I use instant yeast instead of active dry yeast?Q: Can I use instant yeast instead? And if so, how exactly?
• Q: What is the best way to serve crumpets?A: Lightly toast them and serve with butter, jam, or honey for a classic treat.

Substitutions and Variations

Milk, warmed to 250 ml
Warm almond milk, 250 ml
Warm oat milk, 250 ml
1 teaspoon of sugar
1 teaspoon of honey
1 teaspoon of maple syrup
225 grams of flour, all-purpose
225 grams of flour from the whole wheat
225 grams of all-purpose flour that is gluten-free
Oil from vegetables (to use as a lubricant)
Extra virgin olive oil
Coconut oil

Pro Tips

1. Ensure your milk is warm but not hot, around 37-43°C (98-110°F), to activate the yeast effectively without killing it.

2. When letting the batter rise, place the bowl in a draft-free environment, such as an oven with the light on or in a slightly warmed oven, to ensure consistent rising.

3. Use metal crumpet rings to shape the crumpets, greased well with oil to prevent sticking and ensure easy removal.

4. For even crumpet texture, maintain a steady medium-low heat on your pan or griddle, allowing the crumpets to cook through without browning too quickly.

5. Allow the crumpets to cool slightly on a wire rack after cooking to prevent them from becoming soggy and to maintain their crispy exterior.