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Crumpet

Crumpets are a griddled quick bread eaten in the United Kingdom, Ireland, and Australia.

Crumpets are believed to have originated from Wales. It was a part of their daily diet until the 19th century. At the start, crumpets were like hard pancakes cooked on a griddle. By the Victorian era, the crumpets become rather soft and spongy because yeast was added to the dough. In the 19th century, bakers started adding baking soda to their batters, which helped achieve the similar texture that we know in Crumpets today.


Ingredients

  • 150g (1 cup) white flour, plain / all purpose

  • 200ml (3/4 cup + 1 tbsp) warm water

  • 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)

  • 1/2 tsp white sugar

  • 1 tsp baking powder

  • 1 tsp yeast, instant/rapid rise OR dry active yeast

  • 1 tbsp warm water

  • 2 tbsp unsalted butter, melted (or olive oil)

Instructions

  1. Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).

  2. Dissolve Yeast into 1 tbsp warm water in a small bowl.

  3. Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).

  4. Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15 percent.

  5. Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)

  6. Brush non stick skillet lightly with melted butter then place rings in the skillet.

  7. Turn stove on medium high (medium for strong stoves) and bring to heat.

  8. Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60 percent).

  9. Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).

  10. Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.

  11. Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)

  12. Remove rings (you might need to run the knife around to loosen).

  13. Then flip and cook the other side for 20 to 30 seconds for a blush of color.

  14. Transfer to wire rack (golden side down) and fully cool.

  15. Can be eaten once cool, but it's even better the next day.

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