This recipe calls for fresh compressed yeast, but I always use active dry yeast. If you can find compressed yeast, you will need 2 ounces. I like to use active dry yeast instead of instant yeast because I think there is a difference in flavor. People will argue that statement, but in something like a crumpet I can tell a difference. I have made this recipe both with instant yeast and with active dry yeast, and the winner in active dry yeast.
- 1 ounce (30 g) active dry yeast
- 2 1/2 cups (600 ml) warm whole milk (105 – 115 F)
- 1 ounce (30 g) granulated sugar
- 1 teaspoon (5 g) salt
- 2 ounces (55 g) melted unsalted butter, let cool slightly
- 4 eggs, room temperature
- 8 ounces (225 g) cake flour, measure in separate bowl from bread flour
- 8 ounces (225 g) bread flour
- Clarified butter
- Accompaniments such as maple or golden syrup; marmalade, jam or jelly; Lemon Curd; clotted cream (traditional English) or whipped butter.
1. Warm the 2 1/2 cups of milk on the stove, bringing to temperature slowly. Make sure not to go over 115 degrees because you can kill the yeast if your milk as risen above that temperature. Put warm milk into the bowl of your electric mixer, stir in yeast and sugar together; allow yeast to bloom for about 5 minutes. In small bowl, beat together eggs and melted butter, set aside. In the bowl that you measured out your cake flour (I always put a label on the bowls of the different flours) add salt, set aside.
2. Use your paddle attachment, now blend into your yeast mixture the eggs and butter. Next slowly stir in the cake flour and salt. Next add your bread flour (reserve a handful), and mix until the batter is smooth. The batter should be approximately the same as a buttermilk pancake batter. If your batter is lumpy, you can use a large strainer and put the batter through to free it from lumps. Now, cover the bowl and place in a warm place until the batter has doubled in volume.
3. When you are ready to cook, brush the inside of 6 – 8 crumpet rings with the clarified butter and heat a large skillet with a flat even surface (or griddle) until very hot but not smoking.
4. Stir down batter and I divide half the batter and pour batter into a pitcher, because I have found it is easier to pour the batter. You can use a ladle as well and portion out about 1 ounce (2 tablespoons). Brush clarified butter on griddle and place the rings on top. Pour the batter into the rings, about 1/2 full. The batter will spread out and should start to bubble in less than a minute. If not, you need to turn your heat up a little. When the bottoms of the crumpets begin to brown, turn the crumpets over. The recipe tells you at this point to take the rings off the crumpet and turn over. I have tried this way and find it sometimes difficult to get the ring off using tongs. The last time I made them, I flipped them over with the rings on and it was way easier. You have to make sure your batter reaches the top of the ring, or this method won’t work. Continue cooking until this side is light brown and remove the crumpet from the heat and take out of ring. Place on warm baking sheet. Continue cooking until you use all your batter.
4. Serve the crumpets with the above accompaniments and enjoy your treat! Really crumpets are just like making pancakes, only way better!