Food Recipes Bread Yeast Breads English Crumpets Be the first to rate & review! A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring molds, they can be made free-form as well. By William Werner William Werner William Werner is the founder of Craftsman and Wolves, an award-winning contemporary patisserie and cafe in the Mission and Bayview neighborhoods of San Francisco. He has been nominated multiple times for the James Beard Awards for Outstanding Pastry Chef and Outstanding Baker. Food & Wine's Editorial Guidelines Updated on June 6, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Abby Hocking Active Time: 30 mins Total Time: 3 hrs Yield: 12 crumpets Ingredients 1 ½ cups all-purpose flour ¾ teaspoon active dry yeast ½ teaspoon fine sea salt ¾ cup milk 1 teaspoon sugar ¼ teaspoon baking soda ½ cup warm water Softened unsalted butter (for brushing) Apricot-Praline Butter, for serving Directions In a bowl, whisk the flour, yeast and salt. In a small saucepan, heat the milk with the sugar until warmed, about 85°. Make a well in the center of the dry ingredients and pour in the warm milk. Stir until the dough is evenly moistened; it will be a little stiff. Cover and let stand in a draft-free area until billowy, about 2 hours. In a small bowl, stir the baking soda into the warm water until dissolved. Using a handheld mixer at low speed, beat the liquid into the dough until smooth. Let the batter rest for 30 minutes. Preheat a cast-iron griddle or large nonstick pan over moderate heat. Brush the pan with butter. If it browns right away, turn the heat down. Working in batches, brush the insides of 2 1/2-inch shallow ring molds with butter and set them on the griddle. Spoon 2 1/2 tablespoons of the batter into each ring, allowing it to flow to the edges. Cook over moderate heat for about 5 minutes, until the bottoms are golden and bubbles appear on the surface. Brush the tops with butter and invert the molded crumpets. Cook until golden on the bottom, about 2 minutes longer. Transfer the crumpets to a rack and carefully remove the rings. Repeat with the remaining butter and batter. Serve the crumpets right away or slice and toast them. Serve with softened butter and Apricot-Praline Butter. Make Ahead The crumpets can be refrigerated in an airtight container for up to 5 days. Originally appeared: May 2011 Rate It Print