Serves 10
75 min
Fast Breads' Crumpets Recipe
Recipe GLPR7789d92bba4915
These tender, spongy crumpets feature a light interior filled with characteristic holes, created through a combination of yeast fermentation and baking soda activation. The batter is cooked on a griddle using crumpet rings to form the distinctive shape, then served warm with butter for a classic British treat.
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Ingredients
1 cup milk (any fat content)
1 cup water
1 tbsp corn or canola oil
1 cup unbleached all-purpose flour
¾ cup unbleached bread flour
1 tsp granulated sugar
1½ tsp kosher salt
2¼ tsp instant yeast
nonstick cooking spray
1 tsp baking soda
1 tsp water for baking soda mixture
butter for serving
Directions
In a medium saucepan, warm the milk and water together until the mixture reaches approximately 110°F (43°C). This temperature is ideal for activating the yeast without killing it.
In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, salt, and instant yeast. Whisk these dry ingredients together until evenly distributed.
Pour the warm milk-water mixture and the oil into the dry ingredients. Stir vigorously with a wooden spoon or whisk until you have a smooth, thin batter with no lumps. The batter should be thinner than pancake batter, more like a crepe batter.
Cover the bowl with plastic wrap or a damp kitchen towel and let the batter rise at room temperature for about 1 hour, or until it becomes bubbly and foamy with visible bubbles throughout.
Just before cooking, dissolve the baking soda in 1 teaspoon of water to create a paste. Gently stir this mixture into the risen batter—it will cause the batter to bubble and activate, creating the characteristic crumpet texture.
Heat a griddle or flat skillet over medium heat and lightly spray with nonstick cooking spray. If you have crumpet rings, place them on the griddle.
Pour approximately ¼ cup of batter into each crumpet ring (or free-form on the griddle if rings are unavailable). Cook for 5-7 minutes until the top surface is mostly set and the crumpet looks dry on top, with many small holes visible.
Carefully remove the crumpet ring (if using) and flip the crumpet. Cook the bottom side for 1-2 minutes until lightly golden, then transfer to a wire rack to cool slightly.
Repeat with remaining batter, respraying the griddle and rings as needed. Serve the crumpets warm with butter.
