Home made crumpets (bread maker recipe)
Home-made crumpet recipe
I tried this recipe out today to see if crumpets could be made in a breadmaker. It worked perfectly. I was using a Panasonic SD-ZB2502 automatic breadmaker on the pizza dough setting which has a very useful feature. If you ignore the beeps at the end of the dough making cycle and just leave it switched on, it keeps the 'basket' warm indefinitely which allows the crumpet mixture to continue fermenting. This is very useful if you have no warm airing cupboard handy!
If you don't think your breadmaker has this feature, you could quite safely just put it through a second pizza dough cycle.
- 225 g (8 oz) strong white bread flour or very strong white bread flour. It probably doesn't hurt to sieve the flour to aerate it.
- 1 teaspoon sea salt
- 1 teaspoon dried active yeast
- 1 teaspoon sugar
- 55 ml (2 fl oz) water
- 275 ml (½ pint) of milk
- Butter to grease the pan and to serve
- Add all of the ingredients to the breadmaker
- Set to pizza dough setting: Recipe option code 22 on the Panasonic SD-ZB2502 automatic breadmaker
- Once the dough making cycle is complete, ignore the beeps and leave it switched on for another hour to allow it to ferment more.
Cooking the crumpets
- Heat a lightly greased, heavy-based/thick-bottomed frying pan to medium-high, oil your egg rings and spoon 2 tablespoons of batter into each ring. Use a high temperature oil such as rape or groundnut oil.
- After a while, they will start to bubble and form holes in the crumpet. Allow them to cook for 3 to 4 minutes. Once the surface dries, they are ready to be turned.
- Carefully lift off the rings, flip the crumpets over and cook on the other side for just a minute
- If you knock the rings while the crumpets are cooking it tends to break the seal around the ring, making it less likely that they will stick to the pan, thus making them easier to turn over.
- Thoroughly clean the rings and re-grease before making the next batch, or see Chef's tip below!
Serve immediately with lashings of butter. Toast them in the same way as you would normally do if they are not going be consumed straight away.
Well, it's been pointed out before that I am a lazy cook. It's true. I find messing about with the rings (especially the steel ones as they tend to stick) a bit tiresome. So I made a few normal crumpets using the rings, and then, when I got bored, made a couple of great big ones by just pouring a huge dollop of batter straight into the pan without any restraining rings. They would be especially good if you are doing Jamie Oliver's eggy crumpet recipe! If you need to re-toast them, just cut 'em up so they fit in your toaster. (Alternatively, just stick them under a preheated grill.)
This also means it's possible to make crumpets without rings if you're careful and don't mind slightly irregularly-shaped ones; and you certainly don't have to make them as big as I did. By the way, the big crumpets take about two ladlefuls of batter (200 ml).
The trick to be successful with these is to make them a little bit thinner than shop-bought crumpets.
Mini frying pan
The Tefal one egg wonder 12 cm mini frying pan is just the right size to make single crumpets!
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