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english Crumpets 3 Tablespoons Warm Water
1 Package Yeast
1 Teaspoon Granulated Sugar
1/2 Cup Milk
4 Tablespoons Butter, Divided
1/2 Teaspoon Salt
1 1/2 Cups Flour
1 Egg combine Water, Yeast And Sugar. Let Stand Until Bubbly, About 5 Minutes. Heat Milk, 1 Tablespoon Of The Butter And Salt In A Saucepan Over Low Heat Just Until Warm. Add To Yeast Mixture. Add 1 Cup Flour To Yeast Mixture And Beat Until Smooth, About 2 Minutes On Medium 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 Minutes. 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-inch Round Cookie Cutters With Butter And Place Rings In Skillet. Heat Skillet Over Medium Heat. Spoon About 2 Tablespoons Batter Into Each Ring. Cook Until Batter Begins To Bubble On Top And Is Lightly Browned On Bottom, About 2 Minutes. 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. |
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