Crumpets are technically bread, cooked on the stove top. They are almost impossible to buy in Germany, and freshly made ones are so much better than shop-bought.
They are really easy to make, as long as you have crumpet rings.
This recipe is simply a transcription of this recipe video on YouTube.
- 300g of bread-flour.
- 1 sachet of dried yeast granules.
- 1 teaspoon of sugar.
- 1 teaspoon of salt.
- 250ml of milk and 180ml of hot water, mixed together.
- Add all the ingredients, except the flour, to a large mixing bowl,
- Lightly whisk the liquid,
- Leave to stand for 10 minutes, while the yeast becomes active,
- Add the flour gradually, whisking in well,
- Cover tightly (e.g. with cling-film) and place in a warm place for about 90 minutes (you can accelerate the proving by warming in the oven at up to 45°C) -
the dough is ready when it is frothy and has roughly doubled in size,
- Heat a lightly greased (I usually wipe some oil around the pan with a piece of paper towel) non-stick frying pan (not too hot - we are not frying the crumpets),
- Lightly grease (again, with a piece of oiled paper towel) your crumpet rings and place in the pan,
- Add about 1cm of mixture into each crumpet ring, and cook until bubbles start to form and the top feels rubbery,
- Remove the crumpet rings (e.g. with a pair of tongs) and turn the crumpets over,
- Cook until lightly brown,
- I find that, if you use non-stick crumpet rings, they do not need washing and drying between batches - it is enough to just wipe them again with the greasy paper towel.