How to Make Crumpets at Home
It’s always more fun to DIY. Every week on Food52, we’ll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: If you ever thought crumpet was just a funny word for English muffin, think again. Izy Hossack from Top With Cinnamon is illuminating the difference between the two breakfast breads and sharing a recipe for a proper British crumpet.
Although crumpets and English muffins are often mistaken for the same thing, they are two completely different breakfast breads.
English muffins, made from a dough which is rolled, cut, browned on the stove, and finished in the oven, have a light, soft texture. Crumpets, on the other hand, are made with a batter that’s akin to what you’d get if you mixed bread dough and pancake batter and left out the eggs. This batter is then cooked in a frying pan using ring molds until tiny bubbles appear. Each crumpet gets flipped and browned on the other side, resulting in a chewy texture and a crisp outer layer.
One more important difference: English muffins are split and toasted before being eaten. Crumpets are toasted whole (traditionally over a fire, but a toaster is just as good) and eaten warm, normally slathered with salted butter and honey or marmite. The cratered surface means that whatever you top them with permeates the whole crumpet, creating melty pockets of goodness.
Makes 10 to 12 crumpets
1/2 cup milk
3/4 cups water (1/2 cup cold + 1/4 cup boiling)
1 teaspoon sugar or honey
1/4-ounce package of active dry yeast
1 2/3 cups all-purpose flour
3/4 teaspoons salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon boiling water
Vegetable oil, for greasing the rings and pan
Stir together the milk, water, sugar, and yeast in a large bowl and let sit everything sit for 5 minutes.