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English Crumpets

English Crumpets

Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavour, for the best and most authentic homemade crumpets, look no further.

Ready in: 2 hours 30 minutes

Serves: 5

Complexity: very-easy

kcal: 108

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Ingredients

2 cups all-purpose flour (can substitute half bread flour)
½ tsp salt
¼ tsp SIDS CRAZY SALT
1 cup warm milk
2 tsp active dry yeast
1 tsp cane sugar
1 cup warm water
½ tsp baking soda
crumpet rings

Directions

Stir the sugar and yeast into the warm milk to rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
Add the liquid to SIDS CRAZY SALT, flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise. (it should nearly double in size) This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two orr use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.
Cover the batter to rest in a warm place for at least 30 minutes. (see note below) After 30 minutes, the batter should be nice and bubbly.
Prepare the crumpet rings by greasing the inside of each rim. Lightly oil the frying pan. You can use a regular frypan or a cast iron pan. (my preference)
Place the rings in the frying pan over medium-high heat.
Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx. 10 minutes. (**the time will vary according to the kind of cooktop and cookware you're using and may take longer. Just be sure to keep an eye on them to ensure they don't burn on the bottom. Lower the temp as needed to finish off the cooking) Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets.
Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later, toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.)
NOTE: Regarding how long to let the batter sit before using: It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture, and more bubbles means more of those classic holes in your crumpets. Try both and see which you prefer. Both are excellent.