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Crumpets


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Ingredients

10 person(s)

for the batter

  • 375 g flour, Bakers
  • 1/2 tsp caster sugar
  • 1 heaped tsp dried instant yeast
  • 100 g Milk
  • 200 g Milk, cold from the fridge
  • 100 g water, boiling water straight from a jug
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 6
    1h 17min
    Preparation 1h 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

  1. Place a bowl on top of your Thermomix and weigh in the 375 gm of flour then set aside.


    Take around a Tbsp of the flour you just weighed along with the sugar, yeast and 100 gm of milk place into the TM bowl (make sure the yeast isn’t sitting on the blades).


    With the MC in place mix well for 20 seconds/speed 3 then set to mix for 3 minutes / 37°C / speed 2. If your yeast is good, the mixture should be foamy now.


    In a jug mix the remaining cold milk and boiling water and stir to combine.


    Add the remaining flour, milk/water mix, egg and salt To the TM bowl and with the MC in place mix for 10 seconds on speed 6.


    The mixture should resemble a very thick pancake batter now. Add some more tepid water and mix again at speed 6 if necessary. Then mix for 8 minutes at 37°C on speed 1.


    Leave the mixture in the TM bowl with the lid on and MC in place to prove for about 1 hour or until the surface bubbles.


    Sprinkle the bicarb over the surface and gradually increase the speed to beat at the mixture for 2 minutes at speed 5. Then leave it to sit for 5 minutes before you go on so the yeast can work with the bicarb to develop all those little bubbles.


    Butter the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.


    Pour batter into each ring 1/4 to 1/2 full depending on how deep your rings are, and cook for 5 minutes, or until the surface has dried and is full of holes. If they’re too deep the little holes don’t have time to rise to the surface before they set (cook off).


    You may need to puncture a few holes but be warned don’t do it too early, or they’ll just fill up again.


    Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack or plate to cool.


    Butter the rings and frypan and repeat process until all batter has been used.


    Serve warm with butter and your favourite topping.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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