bakekrazy

These are made with both yeast and baking soda and have a bread like flavor. They are fried on a griddle or fry pan and become crispy, chewy and spongy. You then place them in a toaster for that finished product. They are great for breakfast with butter and jam. You will need 4″ x 1/2″ high crumpet rings (you could also use a tuna can washed with both the top and bottom removed. Griddle set at 275 degrees.

Ingredients;
1 3/4 cups of all purpose flour
1 cup of warm milk (100 degrees)
1 cup warm water (100 degrees)
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda

Mix the sugar, milk and yeast into a small bowl and whisk. Allow to stand for about 10 minutes. In a stand mixer add the flour and salt and mix until combined. With a paddle attachment and at a low speed slowly add the yeast mixture into the flour mixture and mix until the dough pulls from the sides. Knead into a ball and place into a greased bowl in a warm area, cover loosely, then allow to proof doubling in size.
Mix the baking soda into the warm water and dissolve. Place the dough back into the stand mixer and add in the water. Mix slowly until well combined. Cover the bowl loosely again and allow to raise and become bubbly it should take about 30 – 45 minutes.
Coat the rings and the griddle with butter and allow the rings to heat upon the griddle. Spoon enough batter into the ring to reach approximately 1/2 way up and cook for 10 minutes. You may have to adjust the temperature down during the cooking process if your griddle cooks to fast. Keep an eye on the bottoms so they don’t burn. You can remove the rings with tongs once the crumpet has formed and flip them over to cook the tops slightly. You want to achieve a medium brown color with airy holes in the tops. Cool on a wire rack completely. You can store them over night in a bag or freeze well wrapped for up to 3 months. They should be toasted before serving, great with butter and jam.

Enjoy
Chef Brian Klauss