A popular British breakfast item, English Crumpets warm and fresh out of the toaster with a slight crispness to the exterior and a warm soft center and bathed in melted butter because it oozed through all the holes.
Doesn’t this sound yummy? Everything’s better with butter and these crumpets are no exception.
One can enjoy them topped with jam, but not for me. Served warm and dripping with butter is the only way I like eat them and they are one of my favorite items to eat for breakfast, with a large mug of tea of course.
Crumpets v’s English Muffins
Crumpets are not to be confused with an English muffin, but they are similar. With the combination of only 6 ingredients, milk, sugar, yeast, flour, baking soda and salt, the batter is poured into ring molds and cooked stovetop in a skillet over low heat. As they cook the batter bubbles and when the bubbles burst this is how the holes are created.
A disclaimer regarding the holes:
I have had many questions regarding the holes not developing. The holes are created by the heat causing steam which rises up through the dough and creating pockets, bubbles that burst and create holes. SOMETIMES THEY MAY NOT DEVELOP, this has happened to me. You can see in the video some of mine don’t have holes. Make sure you use the freshest yeast and baking soda. Also, only fill the molds to 3/4-inch (2 cm).
The crumpet rings, which are the same as muffin rings can be purchased from Amazon.
I have to admit, I was standing over them a little too eagerly as they cooked and urging on as many bubbles to appear as possible so that would equate to lots of holes. The more holes means more butter melts into the center of the crumpet.
To retain the characteristic holes, it is important not to turn the crumpets too soon.
If you look at the picture above, the bottom one was turned too soon (still wet in the center) and it flattened the dough and closed the holes. You want it to look like the top one. This is also important, because the step is cooking the crumpet and if it is not cooked enough it will taste of raw yeast and baking soda.
I’m so excited that after many attempts I have perfected my own recipe and I’ll never buy store bought again. Why eat rubbery, manufactured crumpets when homemade is so much better?
These are lighter, better tasting and I can control what ingredients put into them, which are all real and nothing I can’t pronounce.