What is it?
A crumpet is a fluffy and spongy British bread product with a distinctive porous texture, often enjoyed toasted and topped with butter or other spreads.
History
Crumpets, a traditional British teatime treat, have a history that dates back several centuries. The earliest possible reference to crumpets dates from the year 1382. However, the crumpet of the 14th century bears little resemblance to the crumpets we know today. The earliest recipes for crumpets, from the late 17th century, were usually flat, generally due to the use of buckwheat flour. By the time Elizabeth Raffald published a recipe for crumpets in “The Experienced Housekeeper” in 1769, crumpets were becoming more similar to the modern incarnation. The modern crumpet, as we know it today, really only became popular in the Victorian era. The early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast and the addition of baking soda. The origin of crumpets is somewhat disputed and has been variously described as originating in Wales or as part of the Anglo-Saxon diet. In modern times, the mass production of crumpets by large commercial bakeries has eroded some regional differences; however, as late as the 1950s, there was still a wide degree of regional variation, such as the small, thick, spongy type of crumpet, specifically identified with the Midlands in contrast to the thinner, more pancake-like crumpet in Scotland. Crumpets hold a significant place in British culture, being a traditional teatime treat that has been around for several centuries and a staple in many British households. Commonly enjoyed at various times of the day, crumpets are both a breakfast and afternoon tea item and can be topped with a variety of spreads, from butter to honey, jam, or syrup. Cumpets are more than just a food item in Britain. They are a cultural icon, representing British tradition and culinary diversity.
Ingredients
1 1/2 cups milk
3 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 1/4 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 teaspoon kosher salt
1 teaspoon baking powder
Oil for the pan, or cooking spray
Directions
1, Gather the ingredients.
2. Whisk together the warmed milk, flour sugar, and yeast in a large bowl.
3. Once combined, add half the water and beat into the batter.
4. Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
5. Cover with plastic wrap or cloth and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours
6. Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking. Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.
7. Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.
8. Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more. Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
9. Rest the crumpets on a wire rack until cool. To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.
Kommentare