I have revisited the crumpet recipe from
Plan Ahead If you are planning to enjoy the crumpets for an early brunch, make the batter and griddle them the day before.
|Gold Medal bread flour (or half other brand bread flour, half unbleached all-purpose flour), see Flour|
|cream of tartar||.|
|fine sea salt||.|
|water, lukewarm (110° to 115°F/43° to 46°C)|
One griddle, preferably electric and nonstick, or a large sauté pan | Three 3¾ by ¾ inch high pastry rings (see Note)
In the bowl of a stand mixer fitted with the flat beater, mix the flour, yeast, sugar, and cream of tartar on low speed for 30 seconds. Add the salt and beat for a few seconds. Add the lukewarm water and, gradually raising the speed to medium, beat for about 5 minutes, or until completely smooth.
Set the bowl in a warm place (ideally 75° to 85°F/24° to 29°C) until the batter more than doubles and just begins to fall, 1 to 1½ hours. (See recommended rising environments.)
In a small saucepan, warm the milk to lukewarm (110° to 115°F/43° to 46°C). Stir in the baking soda until dissolved. Then gently stir the mixture into the batter. Return the bowl to the warm place for 30 minutes.
If using an electric griddle,
Gently fold into the batter any liquid that may have separated on standing. Spoon or pour the batter into the first ring to fill it two-thirds full. It should begin to form bubbles immediately. If the bubbles do not burst to form holes in the next few minutes, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl. As soon as the top surface of the crumpets dulls and is set, about 5 to 7 minutes, use tongs to lift off the rings and a pancake turner to lift up the crumpets. If they are golden brown underneath, flip them over and fry for about 3 minutes, or until pale golden.
Remove the crumpets from the griddle and set them on a wire rack. Repeat with the remaining batter, coating the rings again with nonstick cooking spray for each batch.
Toast the crumpets until they are warmed through and the outsides are crisp. Serve with butter and jam.
In a brown paper bag: room temperature, 1 day; airtight: frozen, 3 months (thaw before toasting).
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.