Скачать или смотреть Crumpets (Attempt 2)

I’m still on the hunt for the perfect crumpet recipe and found the perfect one! If you want to know more about crumpets and their history, check out Part 1.
   • Crumpets (Attempt 1)  

Crumpet Recipe:
2 cups white flour
1 1/2 cup + 2 T warm water (not hot)
1/2 tsp salt
2 tsp yeast
2 T warm water
1 tsp white sugar
2 tsp baking powder

Place flour, water and salt in a bowl and whisk for 2 minutes. Dissolve yeast into warm water in a small bowl. Add yeast mixture, sugar and baking powder into bowl, then whisk for 30 seconds. Cover and place in a very warm place for 15 to 30 minutes until a little bubbly.

Heat stove on medium high. Stove needs to be hot enough for the batter to sizzle but not smoke. This is important because that strong heat is important for creating the bubbles that gives the crumpets their texture.

Grease rings with baking spray. Brush melted butter on the skillet. Pour about 1/4 cup batter into the rings. Cook for 2 minutes; bubbles should be appearing. Turn down heat to medium low. During this final stage, use a skewer to pop bubbles. Cook for 3-4 minutes until the surface looks no longer wet. Remove rings. Then flip and cook the other side for 20 to 30 seconds for a blush of color. Transfer to wire rack (golden side down) and fully cool. Can be eaten once cool, but it's even better the next day.

NOTE: These freeze beautifully. I like to make a couple dozen at a time and then toss most of them into a gallon freezer bag with a little bit of parchment paper between the layers. Toss them in a toaster and they heat up beautifully, though it might take running it through a couple times if they go in frozen.

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