- Flour type 00 270 grams
- Milk 350 ml • 49 kcal
- Baking powder for cakes 1 teaspoon
- Brewer’s yeast 1 teaspoon
- Sea salt 1 teaspoon
- Cherry jam as much as it is needed
Crumpets are light and tasty typically English desserts that are very simple to prepare, halfway between typical American pancakes and a leavened bun. In the preparation they are used both the brewer’s yeast and the baking powder for cakes, they can therefore be tasted either as a dessert for breakfast or for a British snack, accompanied with butter and jam or honey, or as a savory snack, garnished to taste with ricotta cheese, cream cheese, ham or bacon. Crumpets are tasty and very versatile and they date back to the Victorian era and, together with the famous muffins, they cannot lack in the English tea ritual of five o'clock. Have fun then experimenting with the many ways in which these delicious crumpets can be enriched.
How to prepare crumpets
In a bowl put the warm milk, the lyophilized brewer's yeast and start mixing so as to melt the yeast (1) Then add the flour and mix well with the whisk. (2) Then add the baking powder and the salt and keep stirring to eliminate all the lumps well. Now cover the bowl with the film. (3)
Put the mixture in the oven at 35 ° for an hour and a half and let it rise. (4) Take some metal shapes, pastry rings with a diameter of 8 cm, and oil the inside well. (5) Now start heating the pan and place the molds inside and fill them with the mixture up to 3/4, because it will rise during cooking. (6)
After a few minutes they will begin to rise: the surface will be pitted, a feature that allows the condiment we choose to penetrate into the dough. At that point you can turn them: remember that the pastry rings will become hot so use a fork or a potholder to handle them. (7) Continue cooking on the other side for another 2-3 minutes or until they are golden brown. (8) Once cooked, transfer them to a dish to cool them. (9)
The crumpets are ready to be filled to your liking, we have used cherry jam but you can also choose a salty filling. Now you just need to serve them and enjoy these delicious crumpets.
The crumpets can also be eaten toasted and accompanied with butter and jam for the sweet version or cheese and ham for the savory version.
Instead of lyophilized brewer’s yeast you can also use the fresh one: it will take 15 grams. You can also replace baking powder with baking soda.
If during the leavening the dough should thicken, then add warm water to make it a little more liquid.