Crumpets

Total Time:
2 hr 45 min
Prep:
40 min
Inactive:
1 hr 15 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/4 cups milk
  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups water, lukewarm
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon clover honey
  • 2 1/2 teaspoons instant yeast
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Nonstick spray
  • Whipped Butter, for serving, recipe follows.
  • Orange-Blueberry Marmalade, for serving, recipe follows.
  • Special equipment: 3 1/2-inch metal rings
  • Whipped Butter:
  • 1 cup cold heavy cream
  • Pinch sea salt
  • Orange-Blueberry Marmalade:
  • 8 medium oranges
  • 4 lemons
  • 2 cups fresh blueberries
  • 6 cups sugar
  • 2 pouches liquid fruit pectin
Directions
  • In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour.

  • Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.

  • Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.

  • Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.

  • Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade.

Whipped Butter:
  • Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving. Yield: 1 scant cup.

Orange-Blueberry Marmalade:
  • Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.

  • Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.

  • Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.

  • Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.

  • Serve at room temperature. Yield: about 8 cups.


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