This weekend I've also looked into starting Pro-Start, a high school culinary team of sorts, that would help to propel me into the culinary industry (hopefully to have a little bakery on a city corner), and it would expose me working in actual kitchen as well as culinary schools within the area. Its a great opportunity and I'm really hoping I have time for it this year.
Back to crumpets...
So, here you have it! They are best served with jam and/or tea, or you could get a little creative and throw down some peanut butter.
CrumpetsFrom: Cooking Chanel
You will need some metal rings to griddle the batter in, any size works depending on how big or small you want the crumpet.
For the Crumpets:
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 honey
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
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.
Let them cool slightly before serving. You may serve them warm or cold, pop them in the toaster of a 350 degree oven for 7 min to reheat.
Top with jam and serve with tea.
The recipe is great of breakfasts and the crumpets last up to week covered and in the fridge.
Until next week!