There are crumpet people and there are English muffin people. I count myself amongst the crumpet-crazy! I like the more defined holes that hide all the bad-for-you-goodness of butter and jam.
It’s also a texture thing. English muffins are a bit coarse. Crumpets are smooth, like a James Bond opening line. You’d expect them to be elegant, and they are.
You just toast and eat them with a little butter on the top. They keep well in the fridge, so you have a snack or breakfast item that’s tasty and thrifty too!
I provide the American cup measurements, but a good scale and correct metric measure is always better in baking.
- 355g / 2c Antimo Caputo “00” bread flour
- 55g / 0.5 Hoosier Hill dry powdered nonfat milk
- 6g / 1 tsp Himalyan Pink salt
- 9g / 2-1/4 tsp Bob’s Red Mill rapid rise yeast or 1 package rapid rise yeast
- 300 ml / 1.25 cup hot water at 49°-52c / 120°F-125°F
- 60ml / 1/4 cup egg white or 1 egg white beaten.
- 1.42g / 1/4 tsp Bob’s Red Mill baking soda
- 1/4 cup cold water
- Avocado oil baking spray (See article on Avocado Oils)
MISE EN PLACE
- Nonstick griddle or crepe griddle or large nonstick pan or crepe plate
- Four English Muffin Rings †
- Kitchenaid Mixer with flat beater or beater/scraper attachment & work bowl
- Large plate for cooling
- Silicone spatula
- Thermapen Mark IV or digital thermometer
- Liquid measuring cup
- Simple Industrial Grade Kitchen towel
- 2 oz. ladle
- Table knife
- Measuring tools
- Turn your scale on. Make sure it is set to grams. Units based in 10s are much easier to deal with than all of the backflips we do for the King’s cups, and they’re MORE ACCURATE. You don’t need to use separate bowls. Just add up the weight. 355g of flour and 55g of powdered non-fat milk is 410g. Or, just turn off the scale, turn it back on, and it will tare (“0”) out the last ingredients’ weight, and then just follow the number for the ingredient that you’re working with.
- Place the work bowl onto a scale and hit the TARE button to zero out the weight of the container.
- Measure the flour and the nonfat dry milk powder into the work bowl by weight.
- Add the yeast and salt.
- Place the mixing bowl into the mixer’s stand. Attach the flat beater. Mix the dry ingredients thoroughly with a flat beater for 1 minute at low speed to distribute evenly.
- Measure a cup of water at 120-125°F using your digital thermometer. Not hot enough? 15 seconds in the microwave. Too hot? Add a little cold water. Temperature counts with yeast.
- Mix the batter in your mixing bowl for five (5) minutes, starting at the lowest speed to integrate and increasing speed to medium-low.
This is a wet dough, more like a batter. If it doesn’t look like a very very thick pudding, or the mix is showing the bottom of the bowl, add a few drops of water to thin it. DO NOT over thin as we’re adding liquid later, but it should be more batter-like. When finished, remove the beater blade and scrape any excess off of it into the bowl with a spatula.
- Cover with a kitchen towel. Place in a draft-free, warmer place. If your oven has a proof setting, set it to PROOF and set a timer for 30 minutes. If it doesn’t, and it’s below 75°F in your kitchen, turn on the heat for 30 seconds to the lowest setting, and turn off the oven, wait a minute for the heating units to cool, and then test with your thermometer. If it’s between to 70-85°F that’s great! Put it in the box and leave it there with the oven OFF.
- After 30 minutes, if the mix has doubled in volume you’re good to go. Not ready yet? Wait a bit more. If it doesn’t double, you may have old or largely dead yeast. You can stir some fresh yeast into 2 tbsp of water and then fold in, and see if that helps.
- In the last 10 minutes of rising, start up your griddle or non-stick cooking surface and set around or under 300°F (280°F is optimal and can be checked with a digital thermometer by gently touching the surface so you don’t scratch it).
- Put clean rings (washed and dried if it’s your first use) on the griddle. Have the avocado oil spray and tongs, ladle at the ready.
- At the last 2 minutes of rising, in a measuring cup, add the liquid egg white, cold water and baking soda. Mix gently.
- Pull out the proofing dough and fold (turn gently with a spatula) the egg white, water, and baking soda into the mix before griddling. DO NOT stir aggressively as this will break down the risen dough. Make sure the liquids integrate by lifting from the bottom with your spatula and folding in inside to outside, outside to inside.
- Spray each ring’s inner sides and the bottom of the ring with the avocado oil spray.
- Ladle in dough enough to fill 1/3rd of the height of the ring. It will rise up to about 1/2 to 2/3rds high.
- The crumpet will cook nearly through after a few minutes. Holes will form on the top as it rises but it is nearly fully cooked. Using your tongs, remove the mold as the dough pulls away from it. If it sticks a bit, use a regular table knife, run around the inner edge, between metal and crumpet, to separate out anything that sticks.
- Flip it over for just a moment (10-12 seconds) to cook the dough on top. Do not leave too long or the top will seal like an English muffin. Remove from the heat to a cooling plate.
- Inspect the batch. If the bottoms are too dark on the first try, reduce the heat. They should be light to medium brown, not brown-black.
- Serve with Kerrygold’s softened butter spread, and an assortment of jams. If storing for later use, let cool fully at room temp for an hours before bagging and putting in the refrigerator. Store in the refrigerator for up to two weeks (They won’t last that long!).
† While the photos will show my old steel coated tin rings, I’ve moved on to a set of Norpro non-stick rings They’re not much more, they are a lot easier to clean, and they need less oils, reducing calories a bit.
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