Classic Crumpets Food

CLASSIC CRUMPETS

Steps:

• 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.
• 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.
• Whisk from the centre outwards until the consistency of double cream - this will take a few minutes. Add a splash more water, if needed.
• Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
• For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.
• Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.
• 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.
• 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.
• 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.
• 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.

CRUMPETS

Steps:

• In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour.
• Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.
• Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
• Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.
• Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade.
• Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving.
• Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.
• Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
• Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
• Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.
• Serve at room temperature.

ENGLISH CRUMPETS

Steps:

• Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
• Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
• Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
• Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME

Steps:

• Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
• Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
• Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
• Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
• Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
• Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
• Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

EASY CRUMPETS

Steps:

• Mix everything, leaving butter for last.
• Grease a flat bottomed frying pan or griddle.
• Drop or pour small amounts of batter onto griddle.
• Turn and cook other side when bubbles break on surface of crumpet.
• Heat should be medium to get a deep, even golden colour.
• Serve warm with butter and jam sandwiched together.

EGGLESS CLASSIC CRUMPETS

Steps:

• MAKING 1 In a small saucepan, heat the milk and water together till they are hand-hot. 2 Transfer to a jug and stir in the sugar and dried yeast. 3 Allow to stand in a warm place for 10-15 minutes till there is a good frothy head on it. 4 Meanwhile, in a mixing bowl sift the flour and salt. 5 Create a well in the centre and, when the yeast mixture is frothy, pour it all in. 6 Using a wooden spoon, work the flour into the liquid gradually. 7 Beat well at the end to make a perfectly smooth batter. 8 With a tea-towel, cover the basin and allow to stand in a warm place for about 45 minutes. 9 Grease the insides of the egg rings well. 10 Also grease the frying pan as well and place it over a medium heat. 11 Arrange the rings in the frying pan and when the pan is hot, spoon one tablespoon of the crumpet batter into each ring. 12 Cook for 4 or 5 minutes, tiny bubbles will appear on the surface and then they will burst leaving the traditional holes. 13 Using a spoon and fork, lift off the rings and turn the crumpets over. 14 Cook the crumpets on the second side for about 1 minute. 15 Re-grease and re-heat the rings and the pan before cooking the next batch of crumpets. SERVING 16 Serve the crumpets warm, excellent with butter. TIP If you are making crumpets in advance then reheat them by toasting lightly on both sides before serving.

CLASSIC CRUMPETS

Steps:

• Stir the all-purpose and bread flours together with the sugar, yeast and cream of tartar. Add the water and stir with a wooden spoon until blended and smooth - the batter will be dense but sticky. Cover the bowl with plastic wrap and set aside to rise on the counter for an hour. The batter may rise and fall during this time, but that is OK.
• Stir the milk, baking soda and salt together in a small dish and add this to the batter all at once, stirring until blended - the batter will be wet but stretchy.
• Preheat a griddle over medium heat and grease it well. Grease 3 to 4 (as many as can fit on your griddle) 4-inch (10 cm) tart rings well and place them on the griddle. Spoon enough batter into each ring so that it spreads to fill the ring and is about ½ -inch (25 mm) full. Cook the crumpets for about 5 minutes, loosening the rings part way through, until golden brown on the bottom (and bubbles break through the top of each crumpet), then remove the rings, flip, and cook another 1-2 minutes, but not brown. Remove the crumpets to a plate and continue making until all of the batter has been used.

CLASSIC CRUMPETS

Steps:

• Mix flour with yeast, sugar and salt. Then add warm milk and stir. Pour in warm water and stir again. Leave to rise for 2 hours.
• Dissolve baking soda in ¼ cup (50 ml) of water and pour into the batter. Stir it gently and leave to rise for half an hour. Prepare a skillet and about 3 ½ inch (9 cm) wide metal rings or molds.
• Heat a little oil in a skillet and place the rings on it. Before that you should butter them on the inside. Pour the batter into the molds to cover them by half.
• Cook the crumpets over low heat without flipping. The batter should harden completely. Use a knife to remove the crumpets from the molds. Brown one side a little.

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 .