- Step 1
Combine 1 1/4 cups lukewarm skim milk, 2 teaspoons caster sugar and 1 teaspoon instant yeast in a jug. Cover with a tea towel and set aside in a warm, draught-free place for 10 minutes or until frothy.
- Step 2
Combine 1 1/2 cups Anchor Lighthouse Bread & Pizza Plain Flour and 1 teaspoon salt in a bowl. Make a well in the centre and whisk in the yeast mixture. Cover with a tea towel and set aside in a warm, draught-free place for 1 hour or until doubled in size.
- Step 3
Combine 1/3 cup warm water and 3/4 teaspoon bicarbonate of soda in a jug. Whisk into the flour mixture until combined. Cover and set aside for 45 minutes or until doubled in size.
- Step 4
Place four 7.5cm-diameter, 2cm-high egg rings in a non-stick frying pan over medium-low heat. Spray the rings and pan with oil. Spoon 3 tablespoonfuls of batter into each ring. Cook for 12-15 minutes or until bubbles appear on the surface. Use tongs to remove the egg rings. Turn and cook for 30 seconds or until golden. Transfer to a wire rack to cool slightly. Repeat with the remaining batter, lightly greasing and reheating the pan between batches. Store in the fridge for up to 1 week or freeze for up to 3 months.
With its extra froth factor, crumpet mixture is different to other yeast-based doughs. Try our recipe using these tips:
1) To test if your yeast is active, mix it with warm milk and sugar. it should go frothy - if not, you'll need new yeast.
2) To get those famous crumpet holes, you need to add the right amount of warm water and bicarbonate of soda.
3) Once you see holes on top of the crumpets, they're ready to cook on the other side - remove the rings first.