Classic Crumpets

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Vegetarian

Serves        Preparation       Cooking         Skill Level


6                    70min              50min                 Mid

These require a little patience, but you just cannot beat a homemade crumpet. And the good news is, you can make them ahead because they’re even better toasted a few days after making. (Jamie Oliver, 2016)

Ingredients

400 ml mill

1 tbsp dried yeast

1 tsp caster sugar

300 g strong white flour

½ tsp bicarbonate of soda

a drizzle vegetable oil , for greasing

350 ml double cream

 

Instructions


  1. Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.

  2. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.

  3. Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.


  4. Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.

  5. Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.

  6. Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.

  7. Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.

  8. Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Reference:

Jamie Oliver.(2016). Classic Crumpets. Retrieved from http://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/

 

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