Basic Crumpet
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:54pm

Ingredients




1 pkt Active dry yeast
OR 1 cake compressed yeast
cup Water*
2 tablespoons Sugar
1 teaspoon Salt
3 tablespoons Butter or margarine
1 cup Milk, scalded
1 Egg
3 cups All purpose flour

Preparation

1 *Use very warm water (105-115 degrees for dry yeast, lukewarm (80-90 degree) for compressed yeast. 2 Sprinkle dry yeast or crumble cake yeast into water. Let stand for a few minutes; then stir until dissolved. Add sugar, salt, and butter to warm milk, stirring to dissolve; cool to lukewarm. Add egg, yeast mixture and flour and beat thoroughly. Let batter rise in warm place for 30 minutes; with spoon beat for 3 minutes. 3 Repeat rising and beating and then rising again. 4 Pour batter into greased 4 inch muffin rings on medium hot greased griddle (325 degrees on electric griddle) filling rings one third full. 5 Bake until well risen and browned on one side. Turn over, rings and all, and brown on other side (should take about 18 to 20 minutes) 6 Remove, cool, split, and toast. 7 Although crumpets are similar to English muffin, crumpets are softer in texture with surface holes appearing during the pan cooking; these holes enable the crumpet to absorb great quantities of butter. 8 Womans Day =