The British cousin to the English muffin, the crumpet is a bubble-topped griddle bread ideal for soaking up oodles of melted butter or drizzled honey. For our extensive piece on the English muffin, get our January/February British Issue.
Traditional Crumpets
Makes about 20
Ingredients
- 1⅓ cups (169 grams) bread flour
- 1⅓ cups (167 grams) all-purpose flour
- 1 tablespoon (9 grams) instant yeast
- 1½ cups (360 grams) warm milk (120°F/49°C to 125°F/52°C)
- 1½ tablespoons (18 grams) granulated sugar
- 1 tablespoon (14 grams) unsalted butter, melted
- ¾ cup (180 grams) warm water (120°F/49°C to 125°F/52°C)
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2.5 grams) baking powder
- Clotted cream, butter, or jam, to serve
Instructions
- In a medium bowl, whisk together flours and yeast. In a small bowl, stir together warm milk, sugar, and melted butter until sugar is dissolved. Pour milk mixture over flour mixture, and beat with a wooden spoon until a smooth batter forms, 3 to 4 minutes. (This will be hard work but is needed to produce holes in the crumpets.) Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- In a small bowl, stir together ¾ cup (180 grams) warm water, salt, baking soda, and baking powder. Add water mixture to batter, stirring until incorporated. Cover and let rest in a warm, draft-free place (75°F/24°C) for 20 minutes.
- Lightly grease the inside of 4 English muffin rings and a flat griddle. Set rings on griddle. Heat griddle over medium-low heat (300°F/150°C). Spoon ¼ cup batter into each ring. Cook until bubbles have appeared and surface is set, about 4 minutes. Using tongs or pot holders, carefully remove rings from crumpets. Turn, and cook until lightly golden, 2 to 3 minutes. Repeat procedure with remaining batter. Serve immediately with clotted cream, butter, or jam. Store in airtight container at room temperature for up to 4 days. Toast and enjoy.
Where is this recipe printed in your publications?
Hi Ruth,
Thank you for your question! This recipe appears in the same issue linked at the top of the recipe (January/February 2018), page 66.
Hope this helps, and happy baking!
Thank you so very much for this recipe. My crumpets turned out perfectly, and all of the information that you provided was very helpful! Again, thanks! I don’t see an option to post a picture else I would.
Can these be frozen? My sister keeps ordering from a British store to ship and I would love to make these for her to enjoy whenever she pleases without huge shipping fee.
Hi Michele,
Yes, these should freeze just fine! Thanks!