Hi Bold Bakers.
Crumpets are an Irish person’s guilty pleasure.
We toast them, cover them in Kerrygold and we are in heaven.
I’m gonna share with you my no-knead crumpet recipe, and best of all, it’s 100% made
on the stovetop.
As always this recipe along with all of my other recipes can be found on BiggerBolderBaking.com.
Ok, let’s get started in a nice big bowl.
Add in your flour, salt, baking soda, sugar and then dried yeast.
And then mix all these ingredients together.
So I do put salt on one side of the bowl and yeast on the other because you don’t want
them to mix directly on top of each other.
Once you mix it together it’s totally fine, it’s just that salt has a tendency to deactivate
yeast and you don’t want that.
Also I use instant dried yeast and you can put that directly into your flower.
If you don’t do that and you use an active dried yeast, you will have to sponge it in
your warm liquid first.
Ok perfect this is looking good, this is such a simple recipe.
I’m just gonna move this to the side and in a separate jug I’m gonna add in some
water and some milk.
So when working with doughs you always want to warm up your liquid so that it activates
the yeast faster.
So what I like to do is pop this in the microwave for around 30 seconds, let it get lukewarm
and then add it in to the rest of our ingredients.
So my liquid is nice and warm so I’m just gonna stream it into our dry ingredients and
whisk at the same time.
And then just keep whisking until it’s nice and smooth and there are no lumps in it, it
only takes around 2 minutes or so.
So considering that this is a bread dough it’s almost like a batter rather than a
dough it’s very very thin.
But that’s exactly what it’s supposed to be like it’s supposed to be thin and
really bubbly, this is exactly what we’re going for.
Fantastic, this really is such an easy bread to make.
So now I’m gonna place some cling wrap over it and a nice tea towel and what I’m gonna
do is set this to the side for a minimum of an hour and what this will do is make it really
lovely and bubbly and this is what will give our crumpets really great texture.
So sometimes life get’s a little bit crazy, maybe you planned on making crumpets but ran
out of time, what you can do is after the hour, pop it into the fridge for up to 2 days
and then you can cook off your crumpets whenever you want them.
So to save us some time I already prepared a dough in advance and I want you to take
a look at what it’s supposed to look like.
Check that out, after an hour or so it’ll be really lovely and bubbly like this.
You can actually see the bubbles pop on the surface which is what I love to see.
This is the kind of thing that makes me very happy, it’s not handbags or shoes it’s
bubbly yeast like this.
So he is ready I’m just gonna move this to the side and we’re gonna talk about our
pan and the rings that we need.
So over to my left here I have a lovely large non stick frying pan, this is a really good
quality one that means it has a thick bottom.
I have this on a low-medium to low heat you do not want your pan too hot when you’re
cooking off crumpets you want them to cook low and slow.
And I’m just gonna let that heat up for around ten minutes or so you always want to
get heat in your pan before you add anything into it and that applies to cooking as well,
so I’m just gonna let that guy chill and heat up and we are gonna talk about rings.
So these are English muffin rings or crumpet rings, and they are really necessary for this
because the batter is so thin that you need these to hold their shape.
Now the good thing is you can buy these on amazon, I got 4 on Amazon, 4, for less than
$8 so don’t pay too much money for them they’re really inexpensive, the good thing
is you will get a lot of use out of them.
You can also buy silicone ones instead.
So pop your rings into your pan, and then with a flavorless oil like vegetable oil or
sunflower oil, generously grease around the rings.
You have to do this and I’ll tell you why, I did this the other day and I didn’t grease
them and those crumpets weren’t coming out for love nor money.
So make sure you get them nice and greased and your crumpets will pop right out.
So our pan is pre-heated, our rings are nice and warm and our rings are greased, I’m
gonna go for it now so I have a little ladle, and I’m gonna spoon, oh my gosh, look at
the amount of holes in that batter.
I’m gonna spoon enough batter into these rings until they are about halfway full.
Now don’t go more than halfway and I’ll tell you why, they’ll get too full and you
won’t get those bubbles on top so just do them halfway and that will be big enough.
There you go, it’s really tempting to add in more but don’t.
Lovely, so now here’s the deal.
With these guys, like I said before, low and slow.
What you want to do is just let them sit here and you’re slowly going to see bubbles form
on the top, and what you want to do is wait until it turns kind of a matte color, the
dough doesn’t look wet, there’s lots of bubbles on top, then you can flip them over
so stay with me because I’m gonna show you that.
So on this side the crumpets are gonna take around 6-8 minutes on this side before we
can flip them over, so while they’re cooking away, I’m gonna tell you the difference
between a crumpet and an English muffin because not a.
Lot of people know this.
An English Muffin we’ve made before, also no-knead, made on the stovetop, really popular
recipe on BiggerBolderBaking.com.
These are little sandwiches and they are really light and bubbly and airy, but they are little
sandwiches and you can cut them in the middle and you can put eggs in them, cheese, whatever
you like.
The crumpets are just kinda made one smaller layer and they have bubbles all on the surface,
and if you make them right that’s what they should look like, and then you put butter
all over the surface you don’t have to cut them or anything like that.
So they’re a little bit different, the same, but different.
Look at those bubbles popping away now this is the time where we want to turn them.
Now before you turn them I want your crumpets to look like this, you see around the edge,
the dough has kind of turned a different color.
It’s not as shiny, it doesn’t look as raw, and you have all of these bubbles formed
on top.
This is when you can flip it over, you don’t want to flip it over when it looks kind of
doughy and raw and maybe you think there should be more bubbles.
This is perfect.
So very gently, with some tongs and a spatula, we’re just gonna flip them over.
So just leave them cook on the other side, around 2 minutes or so, until they get nice
and brown.
So I took a little peek at these guys and they’re brown on the other side, so I’m
gently gonna life them off, remove the ring, and as you’re doing this in case your crumpet
does get stuck in the ring, you can run a butter knife along the edges and you can kind
of shimmy it out, no big deal.
And there you have it, how gorgeous are those look at those bubbles on top, now come here
to me because I want you to see these.
All of these crevices, they all exist because we didn’t flip them too early, we cooked
them for just the right time.
Those are, actually I’m thrilled with these are lovely.
Gorgeous, look at that my first crumpets and I think they’re absolutely gorgeous.
This batter makes around ten crumpets so I’m just gonna set these over to the side to chill
out and I’m gonna cook off the rest of my batter.
So crumpets stay fresh at room temperature for around three days, they also freeze really
well.
But in my opinion once you cook them, you gotta eat them.
So I’m gonna put lots f butter on this guy, this is a good looking guy.
You can hear the holes when you bite in.
For those of you who haven’t had a crumpet, it’s like a bread sponge.
A bread sponge made to soak up lots of lovely butter.
My suggestion is invest in some rings, you’ll have them for a long time, and you can make
crumpets whenever you want them.
Heaven.
Once you taste these crumpets definitely rate them on my website because in my opinion these
are definitely 5-star crumpets.
I’ll see you back here really soon for more Bigger Bolder Baking.