English Crumpets (yeast leavened)
3 T. warm water
1 pkg. yeast
1 tsp. sugar
1/2 C. milk - use butermilk if you like buttermilk crumpets
4 T. butter, divided
1/2 tsp. salt
1 1/2 C. flour
Combine water, yeast and sugar. Let stand until it bubbles; about 5 minutes. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 cup flour to yeast mixture and beat until smooth - 2 minutes on medium speed mixer. Beat in egg and add remaining flour. Beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
After one hour: Stir down batter and let rest for 5 minutes. While batter is resting, melt remaining butter in a saucepan over low heat. Skim off foam and use clarified portion. Discard solids at the bottom. Brush bottom of a skillet with melted butter and insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet. Heat skillet over medium heat. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving.
Makes about 10 crumpets.
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