I was introduced to crumpets when first time I went to London in 2017. I love the texture and it’s so easy to just toast it and add in butter. Sadly, it is not available here in Stuttgart. Now that I can’t go to London often, that means, time for homemade crumpets. It’s my first trial making this crumpets, I thought I would fail, but well, it turned out just fine. I can definitely make it better, but for now, here is the first version of my crumpets…. J
2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup warm milk
1 tbsp dried yeast
1 cup warm water
½ tsp baking soda
- Stir dried yeast in the warm milk, leave it for 10 minutes until the yeast is activated.
- Mix the flour, sugar, and salt in a bowl.
- Pour the warm milk mixture into the flour mixture. Use hand or hand mixer to mix it.
- Cover the dough with towel or plastic wrap. Keep the dough in a warm place for about 1 hour or in the oven with 50 degrees Celsius for 30 minutes. It will double the size, if not, as long as it becomes bigger than before, you should be in a good place.
- Mix the baking soda and water together. Pour it into the dough, mix it well.
- Cover the dough, keep the tough in a warm place for another 30 minutes. The consistency of the dough should be somewhat watery and slimy.
- Pre-heat a non-sticky pan on a medium heat. Spray the crumpet rings and the pan with vegetable oil or use kitchen towel if you don’t have the spray.
- Pour about ¼ cup of dough into the ring, wait until it’s bubbly and cooked on top. You can take the ring out and flip the crumpets.
- Enjoy the crumpets with butter, honey, or peanut butter.