The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
English Crumpets
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- #70948
Delight in the taste of traditional English crumpets with this authentic recipe. These fluffy, hole-filled treats are perfect for breakfast or afternoon tea.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 ounces all-purpose flour
4 ounces bread flour
2 teaspoons salt
1/4 ounce fresh yeast
1 teaspoon sugar
1/2 pint warm water
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/4 pint warm water
directions
Sift the flours and salt into a warm bowl. Cream the yeast with the sugar. Add the warmed water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic.
Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours).
Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes.
To cook the crumpets, heat and grease the bake stone lightly. Grease crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bake stone to heat.
Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. Put 1/2 inch deep of batter into each ring. Cook gently for 7-10 minutes or until the surface sets and is full of tiny bubbles.
Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored.
If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets.
If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once.
If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes.
added by
heyyall
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
February 3, 2023
I haven't had a true crumpet in years. This was by far the closest recipe I've ever tried on my own. I found the crumpets to have just the right spongey texture with a slight crisp outside.
April 6, 2010
These were very easy to make, but were more like an English Muffin than a crumpet. To me, crumpets have a slightly spongy texture that was lacking. While they were good, they were more cakey than a crumpet.