The art of baking is not just about creating delicious treats but also about preserving traditions and memories.
One such traditional delicacy is the English crumpet, a delightful breakfast staple that has won the hearts of many.
John, a retired chef from the northeast of England, introduces us to the simple yet delightful process of making crumpets, ensuring that we’ll never feel the need to buy one from the store again.
These are definitely not English muffins.
John’s passion for baking is evident as he meticulously walks us through the process.
Starting with the yeast mixture, he combines sugar, warm water, and dry yeast.
This mixture is left to activate, ensuring that the yeast is healthy and ready to work its magic.
The bubbling and frothy appearance of the mixture is a sign that it’s ready to be transformed into delicious crumpets.
The next step involves whisking.
John emphasizes that there’s no kneading in this recipe, only whisking.
To the activated yeast mixture, plain flour (or all-purpose flour as it’s known outside the UK) is added, followed by salt and baking powder.
The baking powder, he notes, gives the crumpets an extra lift, making them light and airy.
The mixture is then whisked vigorously, ensuring a smooth consistency.
Once whisked, the mixture is left to proof in a warm spot.
John’s choice is an oven with just the light bulb on, creating the perfect environment for the mixture to rise and bubble.
After 45 minutes, the mixture is ready, looking bubbly and full of life, a testament to the active yeast and the perfect proofing conditions.
The cooking process is where the magic truly happens.
Using various molds, from traditional round ones to seasonal cookie cutters, John demonstrates how to shape the crumpets.
The molds are greased and placed on a preheated non-stick frying pan. The crumpet mixture is poured into the molds, filling them halfway.
As they cook, the characteristic holes of the crumpet begin to form, starting from the sides and moving toward the center.
John’s expertise shines through as he offers tips for perfect crumpets.
The key, he mentions, is maintaining a consistent temperature in the pan.
Too hot, and the bottoms will burn before the tops are cooked.
Once the crumpets are golden brown and filled with holes, they are flipped to brown the tops, resulting in a perfect crumpet, crispy on the outside and soft on the inside.
Beyond the traditional round shape, John showcases various other shapes, from stars to hearts, using cookie cutters.
These fun shapes are especially loved by children, making breakfast a delightful experience.
The versatility of crumpet batter allows for creativity, ensuring every breakfast can be unique.
The true test of a crumpet lies in its taste.
John toasts one, letting the golden-brown color shine. Generously slathering it with butter, he takes a bite, savoring the crispy exterior and the soft, airy interior.
He also recommends trying them with organic raspberry jam, emphasizing that the simple pleasures in life, like a hot buttered crumpet, are truly the best.
In conclusion, John’s tutorial on making English crumpets is not just a recipe but a journey into the heart of traditional baking.
His meticulous approach, combined with his passion for baking, ensures that anyone can make the perfect crumpet at home.
And the recipe couldn’t be any easier.
Whether enjoyed with butter, jam, or any other topping, crumpets are a testament to the beauty of simple, timeless recipes that bring joy to our tables.
See how simple it is to make John’s recipe for proper English crumpets in the video below!
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