If you've never eaten Homemade Crumpets before, you've never really lived! That soft fluffy texture, the perfect butter and honey-soaked holes...everything that makes crumpets just so damn delicious. And this recipe for the famous Warburtons Crumpets is the best! So here's how I made these super-easy crumpets...
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BUT FIRST, WHAT ARE CRUMPETS?
They are a small, round, English bread that has been cooked on a pan or skillet. Homemade Crumpets are super soft and spongy in appearance, with holes on the top surface that are perfect for holding (in my opinion, the only way to serve them!) butter and honey. They are made on the skillet first, then toasted to golden perfection. Best enjoyed at breakfast or with an afternoon tea. And did I say they were super easy to make? They really are!
INGREDIENTS FOR HOMEMADE CRUMPETS:
This crumpet recipe calls for just a handful of basic ingredients:
Plain white flour
Salt
Sugar
Baking powder
Instant yeast
Just add water!
MADE BY HAND, BUT YOU WILL NEED:
Mixing bowl
Kitchen scales
Balloon whisk
Skillet (cast iron is perfect)
Crumpet rings (or egg rings, cookie cutter...) -I use a 9.5cm crumpet ring
THINGS TO NOTE WHEN FOLLOWING THIS HOMEMADE CRUMPET RECIPE:
Don't bother getting the mixer out -just use a bit of muscle and mix them by hand!
The batter needs somewhere warm to rise -I use the defrost setting on my oven.
A cast iron skillet just needs a light brush with melted butter, however...the crumpet rings should be liberally coated with butter -you don't want them to stick!
The recipe calls for 60g of batter in each crumpet ring -I find a large ice cream scoop works perfectly.
The pan will smoke a little and you'll think the crumpets are burning (they're not!). If you're really worried, turn the heat down a little, but remember the pan needs to be hot enough to cook the batter and cause the bubbles to pop.
HOW TO KEEP, STORE AND SERVE HOMEMADE CRUMPETS
Just like the store-bought ones, homemade crumpets are best kept in an airtight container or sealed bag for a few days. You can also freeze cooled crumpets for a few months.
Cooked crumpets need to be toasted before serving and are best served hot, smothered in butter.
Top your toasted, buttered crumpets with honey (the best!), peanut butter (or peanut butter with honey, if you're my husband!), vegemite, jam or whatever else you'd spread on toast.
I've made these crumpets so many times over the past few months and I know how much you're going to love them!
Almond Croissants: using bakery croissants, you just make the filling -they couldn't be easier!
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Homemade Crumpets
Homemade Crumpets with a soft fluffy texture and perfect holes to soak up all of the melting butter and honey.
Place the yeast in a small bowl, then mix through the 1 tablespoon of water. Set aside for a few minutes
Place the flour, 200ml of water and salt in a mixing bowl
Use a balloon whisk to vigorously mix the ingredients for a few minutes
Now add the sugar, baking powder and yeast mixture and whisk again for another minute, until batter is smooth
Place a damp tea towel or cling wrap over the bowl, then place somewhere warm for 30 minutes (the defrost setting on my oven works perfectly!)
Preheat a cast iron skillet or non stick pan over medium-high heat and liberally coat crumpet rings (or egg rings) with melted butter.
Brush the skillet with melted butter (it should sizzle on the skillet)
Place a greased crumpet ring onto the skillet and immediately scoop some batter into the ring (a large ice cream scoop works well). Repeat with the remaining rings
Cook for 4 minutes, reducing the temperature to medium halfway through cooking. The pan will smoke a little, but the crumpets shouldn't burn (turn down lower if they're cooking too quickly)
The batter will form bubbles and they'll start to pop -most should be popped after the 4 minutes, but you can help them along with a toothpick.
Using tongs, lift the crumpet rings from the skillet, releasing the crumpets. If they stick, slide a knife along the edge to release them. Now flip the crumpet over for about 20 seconds.
Remove crumpets from the skillet to cool
After crumpets have cooled, pop them in the toaster to toast until lightly golden. Smear over butter and drizzle with honey (or whatever you prefer)
Untoasted crumpets will keep in a sealed container or bag for 3 days, or in the freezer for 3 months
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