shaun-in-to
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ISO: ISO A T&T for crumpets. I made Nick Malgieri's but wasn't impressed.
- Thread starter shaun-in-to
- Start date
In Search Of:
REC: Crumpets
Best serves with butter and/or clotted creme and jam.
2 1/2 tsp dry yeast
1 cup warm water
1 cup warm milk
2 Tbsp butter, melted
2 tsp salt
2 tsp sugar
About 3 1/2 cups unbleached all-purpose flour
1/2 tsp baking soda, in 1/4 cup warm water
Butter, for greasing
In large bowl, stir together yeast and water. Let stand a few minutes then add warm milk, melted butter, salt, sugar, and 2 cups of the flour.
Stir with pastry paddle to encourage batter to become slightly elastic, but do not add too much flour. It should have the consistency of pancake batter. Cover and let rest 45 minutes.
Stir in dissolved soda, cover, and let rise 20 to 30 minutes.
Grease electric frying pan and heat over medium-low heat. Drop batter by 1/4 cup onto griddle, spacing 2 inches apart. Reduce heat to low; cover griddle and cook until tops look dry (about 15 minutes). They will look a little gummy, but will be done; do not turn over. Repeat.
Toast before serving. Makes 14 to 18 crumpets.
Source: The LA Times
Each of 18 crumpets: 113 calories; 317 mg sodium; 5 mg cholesterol; 2 grams fat; 20 grams carbohydrates; 3 grams protein; 0.77 gram fiber.
Best serves with butter and/or clotted creme and jam.
2 1/2 tsp dry yeast
1 cup warm water
1 cup warm milk
2 Tbsp butter, melted
2 tsp salt
2 tsp sugar
About 3 1/2 cups unbleached all-purpose flour
1/2 tsp baking soda, in 1/4 cup warm water
Butter, for greasing
In large bowl, stir together yeast and water. Let stand a few minutes then add warm milk, melted butter, salt, sugar, and 2 cups of the flour.
Stir with pastry paddle to encourage batter to become slightly elastic, but do not add too much flour. It should have the consistency of pancake batter. Cover and let rest 45 minutes.
Stir in dissolved soda, cover, and let rise 20 to 30 minutes.
Grease electric frying pan and heat over medium-low heat. Drop batter by 1/4 cup onto griddle, spacing 2 inches apart. Reduce heat to low; cover griddle and cook until tops look dry (about 15 minutes). They will look a little gummy, but will be done; do not turn over. Repeat.
Toast before serving. Makes 14 to 18 crumpets.
Source: The LA Times
Each of 18 crumpets: 113 calories; 317 mg sodium; 5 mg cholesterol; 2 grams fat; 20 grams carbohydrates; 3 grams protein; 0.77 gram fiber.
Shaun, here is another, maybe more authentic version
Sorry, no source
To make 10-12 medium-sized crumpets ("English Muffins"):
1 lb of flour* (best to weigh, not measure)
1 1/2 packets of dry yeast
tsp salt
water as necessary
butter
Sift together dry ingredients and add enough water to make a thick batter. Cover and refrigerator for about 20 minutes for the yeast to activate and to rise a little bit.
In the meantime, grease a few metal crumpet rings (think tuna can without the bottom) - flat-bottomed biscuit rings would work well - and set aside.
Once the batter has risen, remove from the refrigerator and ladle about 1/2-inch of the batter into the rings that have been placed in a well-greased frying pan over medium heat. Cook until done, about 14-17 minutes or until top looks well-set. Do not flip.
Remove the crumpets from the rings, and serve whilestill warm with whatever you'd like - butter, jam, cream cheese.
* I imagine you could use whole-wheat or any other type of flour that you'd like, but Lord knows I'm not a baker
Sorry, no source
To make 10-12 medium-sized crumpets ("English Muffins"):
1 lb of flour* (best to weigh, not measure)
1 1/2 packets of dry yeast
tsp salt
water as necessary
butter
Sift together dry ingredients and add enough water to make a thick batter. Cover and refrigerator for about 20 minutes for the yeast to activate and to rise a little bit.
In the meantime, grease a few metal crumpet rings (think tuna can without the bottom) - flat-bottomed biscuit rings would work well - and set aside.
Once the batter has risen, remove from the refrigerator and ladle about 1/2-inch of the batter into the rings that have been placed in a well-greased frying pan over medium heat. Cook until done, about 14-17 minutes or until top looks well-set. Do not flip.
Remove the crumpets from the rings, and serve whilestill warm with whatever you'd like - butter, jam, cream cheese.
* I imagine you could use whole-wheat or any other type of flour that you'd like, but Lord knows I'm not a baker
shaun-in-to
Well-known member
Thanks, Dawn. Neither recipe says deflate the batter, which Malgieri's does. Wonder if that would
make a difference.
make a difference.
luisa_calif
Well-known member
I have a baked one that I have been making regularly for 20 years.
I adjusted a stove top pan-cooked one so I could make them in metal 100 foot film cans. I let them rise the final rise with the lids on, then bake in the oven. They always come out great with less fuss.
If you can get the pans, I'll type up the recipe.
I adjusted a stove top pan-cooked one so I could make them in metal 100 foot film cans. I let them rise the final rise with the lids on, then bake in the oven. They always come out great with less fuss.
If you can get the pans, I'll type up the recipe.
shaun-in-to
Well-known member
Sorry, missed this earlier. They were very salty, and doughy in the middle (which of course
isn't necessarily his fault). They looked perfect, just weren't that great to eat.
Thanks for the recipes, Dawn. I'll try one or both next time I get a craving.
isn't necessarily his fault). They looked perfect, just weren't that great to eat.
Thanks for the recipes, Dawn. I'll try one or both next time I get a craving.