English Crumpets

These were so fun to make! I've been wanting to make them for a few weeks; a nice project during lockdown.  I've only had crumpets a few times, from Trader Joe's when I lived in the States, and then last spring, we bought some in Gibraltar during our Spain trip. 

You make a loose yeast batter and let it rest a while, then you add a mixture of water and baking soda, let it sit about 30 min, and cook them on a griddle or skillet.  You don't have to knead, since the dough is really wet, it wouldn't work anyway.  I used my Kitchenaid.  Oh, you'll need egg rings or something to cook these in, or the batter will run everywhere.  Luckily I have a set on hand.

English Crumpets
adapted from the Daring Gourmet

2 cups all-purpose flour (can substitute half bread flour)
1 teaspoon salt
1 cup warm milk
1 tablespoon active dry yeast
1 teaspoon sugar
1 cup warm water
1/2 teaspoon baking soda

1.  Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.

2.  Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. (Don't add more flour like making regular bread- this dough is loose.)  Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets. 

3.  Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.

4.  Cover the batter and let it rest in a warm place for at least 30 minutes. After 30 minutes the batter should be nice and bubbly.

5.  Prepare the crumpet/egg rings by oiling the inside of each rim.  Lightly oil the frying pan. You can use a regular skillet, an electric griddle, or a cast iron pan. Place the rings in the frying pan over medium-high heat.

6.  Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx 8-10 minutes (the time will vary according to the kind of cooktop and cookware you're using. Just be sure to keep an eye on them to ensure they don't burn on the bottom. Lower the temp as needed to finish off the cooking). Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: My crumpets weren't really done-looking on top at this point, so I cooked the other side as well.  I used the tip of a sharp knife to loosen the crumpet from the ring.  Using oven mitts, grab the ring and flip the whole thing over.  Gently push the crumpet down so it comes into contact with the cooking surface.

7.  Serve the crumpets immediately slathered with butter, jam, or honey. To reheat later, toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.)