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english crumpets

July 24, 2012

My parents took Jenny and I to England when we were in high school and my most vivid memory of the trip is crumpets.  Anyone surprised that I left America for the first time and all I remember is food?  Okay, I actually remember a lot more about the trip but the crumpets really stand out.

We visited Betty’s Tea Room while in York for afternoon tea.  This was the first time I’d ever had the full service of afternoon tea – the clotted cream, oh my! – and I loved the theatre of it all.

Another first – crumpets.  I couldn’t believe that Mom hadn’t made these for us all the time when we were kids.  They were angel food.  Lucky for her, the refrigerated section of Calvin’s Market carried pre-made crumpets, which got us through the rest of high school.

I’d actually kind of forgotten how much I liked them until I saw a recipe on the internet recently.  I decided I had to make them ASAP.  It was so much easier than I though it would be, and the result was fabulous.

So, start by adding the yeast and sugar to warm water (between 105 – 115 degrees F). Cover with saran wrap and let it sit for 10 minutes.

In a medium bowl, mix the flour, dehydrated milk, and salt together.  Pour in the yeast mix and combine.  Its sticky at first so you may need to use your hands.

Cover the bowl and let it sit in a warm place for an hour.  It was 90 in Houston when I made these so I just stuck it on our porch.  Be careful not to put it somewhere too hot though, or it will kill the yeast.

After an hour, add the baking soda and 2 more tbsp warm water.  Stir to combine.

Preheat a skillet over medium heat.  Grease the skillet and the biscuit cutters.  (Also, maybe melt a little butter in the pan. Totally worth it.)

Fill the biscuit cutters about 3/4 full with batter.  Let the crumpets cook for 5-7 minutes over medium heat.  Remove the biscuit cutter and flip the crumpet.  Cook for one more minute.

If you spread them with butter and jam as soon as they come out of the pan, it seeps into the holes and fills the whole crumpet with goodness.  Yum.

English Crumpets
 
via Always with Butter

3 c flour
1 packet rapid rise dry active yeast
2 3/4 c warm water
1 1/2 tsp salt
1 tbsp sugar
2 tbsp powdered milk
1 tsp baking soda
2 tbsp warm water

Measure 1 c warm water and use a thermometer to make sure it is between 105 – 115 degrees F.  To that water, add the sugar and yeast.  Cover with saran wrap and set aside for 10 minutes.

In another bowl, mix the flour, salt and powdered milk.  Add the yeast mix and another 1 3/4 c warm water.  Mix well (I used my hands), then cover with saran wrap and let it sit in a warm place for an hour.  After an hour, add baking soda and 2 tbsp warm water and mix.

Coat biscuit cutters with non-stick spray and place in a preheated skillet.  Fill the biscuit cutters about 3/4 full with batter.  Cook for 5-7 minutes over medium heat.  Remove the biscuit cutter and flip the crumpet.  Cook for one more minute.  Serve warm.

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