Tea and Crumpets

Crumpets were originally a hard pancake cooked on a griddle. They evolved into the soft spongy flour & yeast bread that we know today sometime in the Victorian era. The characteristic holes came about by adding more baking powder to the dough. These take a bit of time to make, but the result is wonderful. Serve them hot off the stove with butter and jam and your time spent will be well worthwhile.

1 cup milk

4 tbs butter

1/2 cup water

2 pkg.of active dry yeast

2 tsp sugar

3 1/3 cups all purpose flour

1 tsp salt

1 tsp baking soda

6 tbs warm water

Directions:

In small saucepan, scald the milk with the Add the ½ cup of water and cool to just warm. In a large bowl, add the milk mixture and the yeast and sugar. Stir until dissolved. Let themixture rest for about 15 minutes. Sire in the flour and salt until it becomes a thick dough. Cover the bowl with a towel and let it rest in a warm place until it is double its size, 45 minutes to 1 hour. Dissolve the baking soda in the 6 tbs of warm water and then stir the mixture into the dough. Spray 3-inch muffin rings with cooking oil and arrange them in a skillet which has also been sprayed with cooking oil. Heat skillet on medium heat and spoon in about ¼ cup of the batter into each ring. Spread the batter to fill the ring. Cook about 2 minutes then remove the ring, flip them and cook the other side 2 to 3 minutes or until golden brown.

Serve warm with butter and jam or marmalade. Delicious!

Makes about dozen and a half.

Tea Cuisine
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