English Muffins Or Crumpets Recipes
ENGLISH MUFFINS OR CRUMPETS
The main differences between English muffins and crumpets are that English muffins have a thicker batter, rise higher, are cooked both sides, and are typically split before toasting. The flavor is similar, though not identical. If you don't have English muffin/crumpet rings, you can make them from tuna cans or similar-sized cans, well-washed and dried. The recipe comes from King Arthur Flour. Times are estimated; prep time includes rising and cook time is estimated for 4 batches of English muffins (will take less time for crumpets or for fewer cooking batches).
Provided by Halcyon Eve
Categories Yeast Breads
Time 4h45m
Yield 16 muffins or crumpets, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step.
- Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes.
- Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own).
- For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used.
- For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used.
- Cool on wire rack.
- To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings.
Nutrition Facts : Calories 68.4, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.1, Sodium 127.1, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 2.3
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- Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
- Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
- Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
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