Breadmaker crumpets


Homemade crumpets are unbelievably good. I’ve always liked the ones you find in shops, but after tasting the real thing they seem as dense and rubbery as hockey pucks.

The crumpets from this recipe – nicked from the Hairy Bikers and adapted slightly for use in a breadmaker, so they’re guaranteed to rise properly – are amazing. Crispy on the outside, soft and light and slightly chewy inside. I don’t think I’ll ever bother buying them again.

Things you might need

A frying pan would suffice, but having spent unnecessary dough on a crêpe pan I had to find something else to cook on it other than the odd pancake. Crumpets, I think, may be its raison d’être.

The only unusual piece of equipment required is a set of crumpet rings. I got four for a tenner from Lakeland, plus I already had a couple of old cooking rings. Conveniently, I can fit all six on my enormous crêpe pan.

As for the breadmaker, mine has a 90-minute dough cycle, which is a lot longer than most crumpet recipes suggest. Perhaps that’s one reason why these have such a lightweight texture, so make sure you give them the full amount of time.

Ingredients (makes 14-16 crumpets)

350ml milk
225g strong white flour
125g plain flour
2 tsp dried fast-action yeast
half a tsp salt
1 tsp sugar
1 tsp bicarbonate of soda
150ml warm water

Put the milk, flour, yeast, salt and sugar in the breadmaker. Set it to mix on the dough cycle and leave it alone while you do something more interesting. After 90 minutes the mixture should be thick and slightly bubbly.

Switch off the breadmaker. Dissolve the bicarbonate of soda in the warm water, add to the mix, then switch it back on and set it to the dough cycle again. Let it churn for a few minutes, until everything is thoroughly combined, then switch it off again and leave it to rest for half an hour.

By now the batter should be very bubbly and thin enough to pour. You’ll have to start cooking immediately, as this stuff won’t stay in prime crumpet-making condition for long.

Smear the insides of the rings with butter and set them on a crêpe pan (or a frying pan or flat griddle) over a low to medium heat. Fill each ring with about 1.5cm of batter. They take at least 10 minutes to cook, and you might want to try a test one first, to make sure the bottom won’t burn after being heated for that long. Adjust the temperature accordingly.

To cook the last gooey bit on top, remove the rings and flip the crumpets over for 30 seconds. They’ll keep (and go soft) for two days in an airtight container, and you can just stick them in a toaster for a couple of minutes to crisp them up again.

2 Responses to Breadmaker crumpets

  1. Eddie says:

    Thanks for this recipe..I have just made it…but my batter was very globby and gelatinous (maybe to do with my breadmaker dough cycle?)…the crumpets look okay but not that many bubbles on the top. I haven’t tried them yet..but my gut feel (no pun intended) is that they will be stodgy :-(…oh well..nothing that a toaster and heaps of butter and honey or vegemite can’t fix. Thanks for sharing.

    • martin says:

      It does sometimes go like that. I think it might have something to do with the weather (I find bread dough comes out slightly different on hot / cold / misty days). If you try it again, add a bit more milk to the mix.

      Also, if you’re not getting enough ‘natural’ holes in the top, towards the end of cooking you can use a toothpick to burst and widen the bubbles as they appear. And if they’re stodgy, cook for longer on a lower heat.

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