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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 cups milk, scalded |
1 egg, beaten |
3 cups all-purpose flour |
1 teaspoon salt |
1 package dry yeast |
1/4 cup warm water (105° to 115°) |
1/4 cup butter or margarine, melted |
butter or margarine (optional) |
strawberry jam (optional) |
Directions:
1. Cool milk to lukewarm (105° to 115°) in a medium mixing bowl; add egg, beating well. Gradually stir in flour and salt, beating well.
2. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly. Stir in 1/4 cup butter. Add yeast mixture to flour mixture, beating well. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Grease 4-inch muffin rings, and place on a hot, lightly greased griddle. Pour batter into muffin rings, filling two-thirds full. Reduce heat to low, and cook crumpets 8 to 10 minutes on each side. Remove from rings; set aside to cool. Repeat procedure with remaining batter. Split crumpets and lightly toast. Serve with butter and strawberry jam, if desired.
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