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.
Makes about 20
- 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
- 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.