Delicious Dripping Crumpets Recipe
This traditional English tea cake is very much like the more familiar English muffin, however, the crumpet is softer and porous – the perfect treat to hold all the rich butter, jam or clotted cream you will want to spread on top. This recipe for crumpets is delicious and it’s become a family favorite.
Prep: 15 – 25 minutes | Bake: 15 – 20 minutes | Yield: 20 crumpets
- 1-1/2 cups lukewarm water
- 1 cup lukewarm milk
- 2 tablespoons melted butter
- 2-1/2 teaspoons rapid rise yeast
- 1 teaspoon baking powder
- 1-1/4 teaspoons salt
- 3-1/2 cups all-Purpose Flour
- Combine the lukewarm water, lukewarm milk, melted butter and rapid rise yeast together in a bowl of stand mixer. Add baking powder, salt and flour and beat for 2 minutes on high speed.
- Cover the bowl, and rest batter for 1 hour. The batter will form bubbles, expand and will be very sticky. As rest period ends, lightly grease a large skillet and English muffin rings (if using). Preheat skillet over medium heat for 5 minutes.
- Place 4 of the the greased English muffin rings in the pan. Scoop out about 1/4 cup of the batter into each ring.
- After about 4 minutes, remove the muffin rings with tongs. Continue cooking on first side for another 4-5 minutes, until tops has tiny holes and edges appear dry. Flip the crumpets and cook on that side for 5 minutes.
- Remove the crumpets from pan and repeat with the remaining batter. Serve warm. Crumpets can be cooled and wrapped tightly to store in freezer to enjoy toasted on another day. Serve with butter, or butter and jam.
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