A necessity on your English tea menu, crumpets are delectable smeared with clotted cream, lemon curd, Nutella, jam, or marmalade.
Serves: 12Hands-on: 30 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 1 1⁄2 cups whole milk
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1 large egg
- 2 Tbsp. unsalted butter
- 1⁄2 tsp. kosher salt
- 1 cup all-purpose flour
- In a large bowl, combine milk and yeast. Set aside until foamy, about 10 minutes. Mix in egg, 1 tablespoon butter, salt, and flour. Beat together 5 minutes, until a smooth dough is formed. Cover with plastic wrap and rise in a warm spot until doubled in volume, about 1 1⁄2 hours.
- Heat griddle over high heat. Test griddle by sprinkling on a little water. If it sizzles and evaporates, it’s ready. Lower heat to medium-low. Melt 1 tablespoon of remaining butter on the griddle. Place muffin rings on the griddle and fill them halfway with batter. Cover loosely with foil and cook until crumpets are browned on the bottom, about 5 minutes. Using a spatula or tongs, flip over each crumpet and ring. Cover and cook another 5 minutes. Serve warm.