English crumpets

Ingredients for 4 servings:

• 100 g flour (wholemeal flour)
• 100 g flour
• ¼ tsp salt
• 15 g yeast, fresh
• 350 ml milk, warm
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour and salt in a large bowl and let it stand in a warm place for a while until the flour is thoroughly warmed. Make a hole in the center of the flour. Crumble the yeast into it and pour in a little milk. Add a little sugar if necessary to help the yeast rise. Cover the pre-dough and let it rise for about 10 minutes, until bubbles form. Add the milk and mix until a smooth dough forms. Then cover and let it rise in a warm place for 30-45 minutes. Lightly grease the pan and dish(s). Crumpet rings from England are best used as a dish, or egg yolk molds or cookie cutters with a diameter of about 10 cm, as tall as possible. Heat the pan. Place the dish(s) in the dish and fill with the batter to a depth of about 1 cm. Fry the crumpet until bubbles form on top and then burst. Then remove the dish, turn the crumpet over, and fry for another 1 minute. Crumpets are a typical English breakfast dish, similar to toast. You can eat them fresh or store them tightly sealed and toast them briefly before eating. They taste especially good then. I love them simply spread with butter or with all kinds of jam, honey, etc.