Sunday, October 7, 2012

Sunday Brunch: Crumpets

I have been wanting to do this for a while, since I loved crumpets as a child, but I just never got around to it.

3 cups Flour
2 tsp Active Dry Yeast
2 3/4 cups Warm Water (a little less might be better...scoop out a tbsp or so)
1 1/2 tsp Salt
1 tsp Sugar
2 tbsp Powdered Soy Milk
1 Egg Replacer (Ener-G or other powdered/add water mix)

Take 1 cup warm water and mix with yeast and sugar in a bowl. Set aside, covered, until it foams up (if it doesn't, yeast is not good). In a separate bowl, mix flour, powdered soy milk and salt. Create a well in the flour mix and pour the yeast mixture and the remaining water into the well. Mix until lumps are gone and set aside, covered, until bubbles form on the top (about 45 minutes or an hour). After that time, mix together the egg replacer according to the box directions and add to the mix and let sit another 10 or 15 minutes.

Heat a pan (if you have pastry rings or crumpet rings) with spray oil, or muffin tins (which I used) over low heat. Put crumpet batter into the tins or pan and cook until the edges stiffen and the top is bubbly. If using a pan, remove rings and flip for 2-3 minutes to cook the top. If using a muffin tin, broil for 2-3 minutes to finish off the tops.

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