Recipe for cooking english crumpets

Recipes from England :: English Tea, Beverages and Accompaniments

3 Tbsp. warm water
1 pkg. yeast
1 tsp. sugar
1/2 c. milk
4 Tbsp. butter, divided
1/2 tsp. salt
1 1/2 (one and one-half) c. flour
1 egg

Combine water, yeast and sugar. Let stand until bubbly, about 5 mins. Heat milk, 1 Tbsp. of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 c. flour to yeast mixture and beat until smooth, about 2 mins. on med. speed of mixer. Beat in egg. Add remaining flour and beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Stir down batter and let rest for 5 mins.

Meanwhile, melt remaining butter in a saucepan over low heat. Skim off foam and discard milky solids from bottom of saucepan. Brush bottom of a skillet with melted butter. Brush insides of four crumpet rings or 3-in. round cookie cutters with butter and place rings in skillet. Heat skillet over med. heat. Spoon about 2 Tbsp. batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 mins. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving.