- 375 g bakers flour
- 1/2 tsp raw sugar
- 1 1/2 tsp Yeast Dried
- 300 g Almond milk
- 200 g water
- 1 egg
- 1/2 tsp salt
- 1/2 tsp bicarb soda
- Egg rings
- Oil for cooking
1h 25minPreparation 1h 10minBaking/Cooking
Recipe is created for
Place sugar and yeast into TM bowl with 100g of the milk into the Thermomix bowl. Set to mix for 2 minutes at 37°C on speed 2.
The mixture should start to become frothy.Add remaining flour, milk, water, egg and salt. Mix for 10 seconds on speed 7.
The mixture should resemble a thick batter rather than a bread mix. Add some more tepid water and mix again at speed 7 if necessary.
Then mix for 8 minutes at 37°C on speed 1.
Leave the mixture in the TM bowl to prove for about 1 hour or until the surface bubbles.
Add the bicarb soda and gradually increase the speed to beat at the mixture for 2 minutes at speed 5.
Oil the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.Pour batter into each ring and cook for 5 minutes, or until the surface has dried and is full of holes. You may need to puncture a few holes for visual effect if you like. Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack to cool.Clean and oil rings and frypan and repeat process until all batter has been used.
Serve warm with your favourite topping.
Accessories you need
The leftovers may be frozen with pieces of baking paper between crumpets and toasted as needed. Excellent to make ahead of time and take out as needed.
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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