Butter Pecan Crumpets Food

BUTTERMILK CRUMPETS

Steps:

• In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
• Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
• Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

CRUMPETS

Steps:

• Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
• Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
• Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
• Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
• Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

TRADITIONAL ENGLISH CRUMPETS

Steps:

• Gather the ingredients.
• Warm the milk in a saucepan. Make sure that it is warm but not boiling. Otherwise, it will kill the yeast.
• Skim any film off of the top.
• Whisk together the warmed milk, flour , sugar, and yeast in a large bowl.
• Once combined, add half the water and beat into the batter.
• Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
• Cover with plastic wrap and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours (keep an eye on it).
• Whisk the salt and baking powder into the batter.
• Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking.
• Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.
• Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.
• Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting around the edges.
• Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more.
• Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
• Rest the crumpets on a wire rack until cool.
• To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.
• Serve with lots of butter and jam .

BUTTER PECAN DONUTS

Steps:

• For the donuts: Add the yeast, granulated sugar, milk, flour, salt, eggs, egg yolks and shortening to a mixing bowl (in the order listed). Mix on low speed with a dough hook attachment until the dough is very smooth and elastic and makes a slapping sound against the sides of the bowl, 25 to 30 minutes. Scrape the dough into a greased container, cover and refrigerate overnight.
• Two hours before you want to roll the dough, remove it from the refrigerator to temper. Dump the dough onto a floured work surface and roll to 1/2-inch thick. Cut the donuts using a donut cutter and place on a tray with parchment paper that's been greased and floured. Cover with plastic wrap and let proof for 1 hour.
• Turn on your deep fryer to 325 degrees F. When they are ready to fry, the donuts will be very light and airy feeling; they should barely hold their shape when handled. Fry for 2 minutes per side. Drain on a wire rack or paper towels.
• For the butter crunch: First, make the toffee. Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon. Cook until deep golden or camel colored. Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely. It will be very hard and shatter if you tap it. Then, grind the toffee in a food processor with the toasted pecans. It should be uniformly finely ground.
• For the glaze: Whisk the milk and confectioners' sugar together until perfectly smooth. Strain to remove any lumps.
• To assemble: Dunk the cooled donuts in the glaze. Let it drain for 1 minute. Roll the donut in the butter crunch, making sure to completely cover all sides.

HOMEMADE CRUMPETS WITH BURNT HONEY BUTTER

Steps:

• Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly.
• Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead.
• When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks' rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 mins or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/gas 1 if you've made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.

BUTTER PECAN CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

CRUMPETS

Steps:

• In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.
• Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.
• Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
• Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

TOASTED PECAN BUTTER

Steps:

• Preheat oven to 325 degrees F/165 degrees C.
• Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
• Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.