Recipe: homemade crumpets
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This delicious breakfast (or anytime) crumpet recipe comes to Khoollect from Australian foodie Katrina Meynink. Here, she shares her tips for perfecting these golden treats. If you love breakfast as much as Team Khoollect does, you’re bound to enjoy these homemade crumpets.
Homemade crumpets
Stir sugar, yeast and 30ml warm water in a bowl to dissolve and set aside in a warm area until foamy (10-15 minutes). Melt butter in 200ml milk in a saucepan over medium heat, remove from heat and add remaining milk and water, then yeast mixture.
Sift flours, bicarbonate of soda and baking powder into a bowl, form a well in the centre, and whisk in milk and water mixture to just combine. Stand at room temperature until doubled in size (30 minutes minimum)
Warm a non-stick frying pan over medium-high heat and butter the inside of some egg rings. Place rings in the pan, half-fill with batter and cook until bases are golden, holes appear on the surface and mixture sets (5-6 minutes). Gently flip then place in an oven preheated to 180C and cook for 3 minutes to ensure centres are cooked through.
Serve hot with good butter and raw honey or superb quality maple syrup.
Stir sugar, yeast and 30ml warm water in a bowl to dissolve and set aside in a warm area until foamy (10-15 minutes). Melt butter in 200ml milk in a saucepan over medium heat, remove from heat and add remaining milk and water, then yeast mixture.
Sift flours, bicarbonate of soda and baking powder into a bowl, form a well in the centre, and whisk in milk and water mixture to just combine. Stand at room temperature until doubled in size (30 minutes minimum)
Warm a non-stick frying pan over medium-high heat and butter the inside of some egg rings. Place rings in the pan, half-fill with batter and cook until bases are golden, holes appear on the surface and mixture sets (5-6 minutes). Gently flip then place in an oven preheated to 180C and cook for 3 minutes to ensure centres are cooked through.
Serve hot with good butter and raw honey or superb quality maple syrup.
This delicious breakfast (or anytime) crumpet recipe comes to Khoollect from Australian foodie Katrina Meynink. Here, she shares her tips for perfecting these golden treats. If you love breakfast as much as Team Khoollect does, you’re bound to enjoy these homemade crumpets.
Homemade crumpets
Stir sugar, yeast and 30ml warm water in a bowl to dissolve and set aside in a warm area until foamy (10-15 minutes). Melt butter in 200ml milk in a saucepan over medium heat, remove from heat and add remaining milk and water, then yeast mixture.
Sift flours, bicarbonate of soda and baking powder into a bowl, form a well in the centre, and whisk in milk and water mixture to just combine. Stand at room temperature until doubled in size (30 minutes minimum)
Warm a non-stick frying pan over medium-high heat and butter the inside of some egg rings. Place rings in the pan, half-fill with batter and cook until bases are golden, holes appear on the surface and mixture sets (5-6 minutes). Gently flip then place in an oven preheated to 180C and cook for 3 minutes to ensure centres are cooked through.
Serve hot with good butter and raw honey or superb quality maple syrup.
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