Post by chief_cook2 on Dec 31, 2002 20:38:46 GMT -6
Yield: 8 Servings
1 pk Active dry yeast OR 1 cake compressed yeast 1/4 c Water* 2 tb Sugar 1 ts Salt 3 tb Butter or margarine 1 c Milk scalded 1 Egg 3 c All purpose flour
*Use very warm water (105-115 degrees for dry yeast lukewarm (80-90 degree) for compressed yeast. 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. Repeat rising and beating and then rising again. Pour batter into greased 4 inch muffin rings on medium hot greased griddle (325 degrees on electric griddle) filling rings one third full. 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) Remove cool split and toast. 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.
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