We all love crumpets. And the ones you get in store are okay. But making your own ones is a deliciously rewarding process. Plus, it is super simple.
Follow my instructions for instant success. Crumpets are like yeasted pancakes, but a lot thicker. The main thing to do is not to pour too much dough in the rings. It will rise well and when it is too high, then the top will not cook by the time the bottom is ready and you will struggle with getting them out and flipping them. Less is more! This recipe is for 12 – 14 crumpets. Multiply the amount of ingredients to make more.
Watch the video down below for detailed instructions.
220g (7.75oz) white flour
20g (0.7oz) melted butter
4g (0.14oz) dry yeast or 3x the amount of fresh yeast
2g (0.07oz) baking powder
4g (0.14oz) salt
50g (1.75oz) sugar
270g (9.5oz) milk. I used cold milk. If you use room temperature milk, then the dough will proof a lot more quickly.
To learn more about dough temperature control click here.
- In a bowl add the milk, butter, yeast, sugar, baking powder and salt. Whisk until combined well.
- Add the flour and keep whisking for around 2 minutes. You can do this with an electric mixer too.
- Cover and proof the dough for 1.5 – 2 hours or until puffed up and bubbly.
- Grease the rings and heat them up together with your pan on medium-low heat.
- Carefully pour the dough into the rings. The dough should not be thicker than 2.5cm (1in).
- Cook for around 5 minutes and then remove the rings. Keep cooking on the same side for another 5 minutes. Check the bottom. If they are browning too quickly, then flip them.
- Flip the crumpets and keep cooking for another 5 minutes.
Let them cool down slightly and dig in!
Watch the video here