Recipe by Ginger
"Homemade crumpets are delicious served with butter, jam or...Marmite®!"
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quick-rise instant yeast
1 1/4 cups
warm water (112 to 118 degrees F/44 to 48 degrees C)
1 1/4 cups
warm milk (112 to 118 degrees F/44 to 48 degrees C)
4 3-inch metal cookie cutters with open tops or crumpet molds
Perfect!! Just like my Grandmother from Scarborough used to make. I used electric grill pan. Very easy. Thank you Ginger
Ok. How did you get them not to be doughy???
These were okay. Turned out very doughy. I tried different cooking temperatures, but it did not seem to make a difference. I think that I may play with this recipe a little bit to see if I can get the right consistency. Thanks for posting.
Obviously Jinx didn't cook em properly... indeed they do take some practice to get it just right. Just made my 3rd batch & they are wonderful. And considering how expensive store bought crumpets are... these are a bargain as well ! ! !
I think my mistake was not realizing Instant Yeast is not the same thing as Active Dry yeast. With active dry they turned out doughy no matter how long/slow they were cooked or whether we flipped them or not.
These were horrible. Like eating raw bread dough that is slightly browned on the outside.
I am making them right now! Had a little taste test with butter only. Very good!!! My son is doing a project on England, so we are making these and English tea for his class. I know they will love it.
I only had active dry yeast, so I did what Haddonjw said to do. Put the yeast in the warm liquids for 5 minutes, then add the sifted dry ingredients, and it worked fine. They tasted great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 7
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