Friday, February 23, 2024

Crumpets

they look like blinis... for caviar

...||...

Crumpets

By Lidey Heuck

Published Feb. 16, 2024

Crumpets — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: About 1½ hours
Prep Time: 5 minutes
Cook Time: 30 minutes, plus 1 hour resting
Rating: 4(27)
Notes: Read community notes

Recognizable by its distinctive holes, a crumpet is a spongy bread that is cooked on a griddle or in a skillet, rather than baked in the oven. Crumpets differ from English muffins in that their texture is pleasantly spongy and chewy, a result of two leaveners (active dry yeast and baking powder). Typically eaten for breakfast or as a snack, crumpets are traditionally slathered with butter and sweet or savory condiments like jam or Marmite. They’re arguably as simple to make as pancakes, but you’ll need 3½-inch crumpet or English muffin rings to contain the runny batter when you add it to a hot skillet. The crumpets will cook until browned underneath and perforated with tiny holes all over the top; adjust the heat as necessary so the crumpets don’t brown too much on the bottom before they are cooked through.

INGREDIENTS

Yield:10 to 12 crumpets

½cup/120 milliliters whole milk
2½teaspoons/7 grams active dry yeast
1teaspoon granulated sugar
2½cups/325 grams all-purpose flour
2teaspoons kosher salt (such as Diamond Crystal)
1½teaspoons baking powder
Unsalted butter, for greasing the rings and pan
Butter, jam and honey (optional), for serving

Ingredient Substitution Guide

PREPARATION

Step 1
In a microwave-safe bowl, heat the milk in the microwave until warm to the touch (100 to 115 degrees), about 30 seconds. Gently whisk in the yeast and sugar; set aside until slightly bubbling and a layer of foam has formed on top, 5 to 10 minutes.
Step 2
Combine the flour, salt and baking powder in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. With a whisk, or with the mixer on medium-low, gradually add 1½ cups warm water and the milk mixture, scraping down the sides with a rubber spatula. Mix until a runny, sticky batter forms and only small lumps remain, about 1 minute.
Step 3
Cover the bowl with a clean dish towel and let the dough rest in a warm place until the dough is full of bubbles and has doubled in size, 1 to 1½ hours.
Step 4
Brush a large griddle or nonstick skillet lightly with butter and grease the inside of four (3½-inch) crumpet or English muffin rings. Place the rings in the skillet and heat over medium-high until the pan and rings are hot, about 1 minute.
Step 5
Working in batches, using a level ⅓ cup measure, scoop batter into the rings, using a spatula to scrape all of it from the cup. (The batter should come about halfway up the sides of the rings.) Cook the crumpets for 2 minutes (or less if the pan begins smoking), then reduce the heat to medium. Cook, lowering the heat further if the pan begins smoking at any point, until the surface of the crumpets is completely covered with bubbles, 4 to 6 minutes.
Step 6
Carefully remove the crumpet rings with tongs, then flip and cook the crumpets for 30 seconds to 1 minute, until the tops are completely cooked through and lightly browned. Transfer cooked crumpets to a wire rack to cool.
Step 7
Return the rings to the pan, letting them heat up before continuing with the next batch of crumpets and adding more butter as needed. Repeat until you’ve used all the crumpet batter. (If the rings begin sticking when you try to remove them from the crumpets at any point, grease them again.)
Step 8
Serve the crumpets warm with any combination of butter, jam and honey, or cool completely before wrapping and refrigerating for up to 3 days. Reheat crumpets in the toaster. To freeze leftover crumpets, cool completely, then wrap individually in plastic wrap and freeze for up to 3 months. Toast directly from the freezer, or thaw crumpets overnight in the refrigerator.