CRUMPETS
Provided by Bobby Flay
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
CLASSIC CRUMPETS
These require a little patience, but you just cannot beat a homemade crumpet. Making your own butter is optional, but it's surprisingly simple and satisfying to do.
Provided by Maddie Rix
Categories Breakfast Jamie Magazine Afternoon tea Mother's day Christmas Bread
Time 50m
Yield 12 crumpets
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 21 g fat, SaturatedFat 12.8 g saturated fat, Protein 4.7 g protein, Carbohydrate 22.3 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.89 g salt, Fiber 0.8 g fibre
CRUMPETS
My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.
Provided by Tracy_V
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 0.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 1.1 g
CRUMPET RECIPE
Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!
Provided by Nagi
Number Of Ingredients 8
Steps:
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
- Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- 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%.
- Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
- Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
- 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!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it's even better the next day (Note 5).
- Toast in a toaster until the base is crispy.
- Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
Nutrition Facts : Calories 134 kcal, Carbohydrate 21 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE CRUMPETS
Provided by Taste of Home
Time 35m
Yield 10 crumpets
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. , Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring. , Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.
Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 349mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE CRUMPETS
If you've ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.
Provided by Marie Roffey
Time 30m
Number Of Ingredients 7
Steps:
- Dry ingredients: In a large bowl, without the yeast and salt touching directly, combine the flour, sugar, salt, yeast and bakind soda.
- Make the batter: Add the water and use a handheld electric beater to beat the mixture for 1 full minute. Start on low-meidum so that it doesn't splatter, working up to medium-high.
- Rest the batter: Cover the bowl with a clean tea towel or plate and sit it in a warm place for 30-45 minutes. It should look a little frothy on top by the end but won't rise much.
- Prep the crumpet rings: Grease the inside of 3-4 crumpet rings with a little butter then dip them in flour and tap off any excess.
- Heat the pan: Heat a large, non-stick, flat bottomed frying pan over med-high heat. Let it heat for a couple of minutes until it feels hot when you hover your hand over the top.
- Cook (stage 1): Place 2-3 of the crumpet rings into the pan and tip about 1/4 cup of batter into each one. Let them cook for 5-6 minutes until there is a good ring of dry batter and bubbles all burst around the edge of the crumpets.
- Cook (stage 2): Turn the heat to low-med and cook for a further 5-6 minutes until all the bubbles have popped and he crumpets look dry all over (once dry, no more bubbles will pop)
- Flip & finish: Remove the rings and flip the crumpets for 2-3 seconds - just enough to seal the top, not colour them. Remove them from the pan and allow to cool.
- Clean the rings and re-grease and flour. Start again from step 7 for the remaining batter.
- Toast & serve: Always toast crumpets until golden before serving. In a toaster or under a broiler or overhead grill.
Nutrition Facts : ServingSize 74 g, Calories 101 kcal
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3.6/5 (325)Estimated Reading Time 3 minsServings 6Total Time 1 hr 15 mins
- In a bowl or jug, mix the yeast with a few tablespoons of the warm water, stir until the yeast is dissolved and leave for about five minutes.
- In a separate bowl, add the salt and sift in the flour. Whisk about 2/3 of the remaining water into the flour, then add the yeast mixture.
- Cover and leave in a warm place until the mixture doubles (about an hour). The mixture should be quite thick but pour quite easily. Add more water if you think it is required.
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- Heat milk and butter over a low heat until butter melts, then stand until lukewarm. Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes).
- Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour.
- Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1½ hours).
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4.1/5 (74)Total Time 1 hr 45 minsServings 20Calories 90 per serving
- A stand or hand mixer, set on high speed, work well here., Cover the bowl, and let the batter rest at room temperature for 1 hour.
- It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F.
CRUMPETS WITH HOMEMADE HONEY BUTTER | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianCategory BreakfastServings 6-8Total Time 1 hr 15 mins
- Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter. Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
- Meanwhile, for honey butter, process cream in a food processor until fat separates (2-3 minutes). Strain and squeeze out excess buttermilk (reserve for another use). Pulse butter and honey in a food processor to just combine. Place in a sterlised container and refrigerate until required. Makes about 400gm. Butter will keep refrigerated in an airtight container for 4 days.
- Heat a large frying pan over medium-high heat and brush with oil. Lightly grease 7cm crumpet rings (see note) with oil. Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet (batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water). Cook crumpets, in batches, until bubbles form on surface (5 minutes), then flip and cook until just set and golden (1-2 minutes). Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey butter.
HOMEMADE CRUMPETS WITH ROASTED GARLIC, HONEY, ORANGE SHRIMP
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- Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.
- Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don’t have an electric griddle, preheat a frying pan; it shouldn’t be as hot as the temperature you use to cook pancakes.
- Lightly grease the griddle or frying pan, and place well-greased 3 3/4″ English muffin rings in the pan, as many as will fit. (If you don’t have English muffin rings, use well-cleaned tuna cans, from which you’ve removed the top and bottom.) Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.
- After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown. Note: They probably won’t be as full of holes as store-bought crumpets; that’s OK.
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- Stir the sugar and yeast into the warm milk and let it 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 the 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. Or 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 and let it 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. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I use my Lodge 12" Cast Iron Pan.Place the rings in the frying pan over medium-high heat.
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