 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I save clean water chestnut and pineapple cans so I can make crumpets whenever my family requests them. (You can also use a circle cookie cutter or mason jar ring.) I first made these for a 4-H project. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 teaspoon sugar |
1/3 cup warm milk (110° to 115°) |
4 tablespoons butter, melted, divided |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
Directions:
1. In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring.
3. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving. Yield: 8 crumpets.
|
|