Crumpets!!! With 3 times as many exclamation marks.

Yes. They’re that good and worthy of {at least} three exclamation marks. Now that I’ve made crumpets multiple times, {or, um, twice}, I think I’m improving my technique. Case in point: the crumpets have been getting holier without having to go to church or say penance. The more holes a crumpet has,  the better routes for butter saturation. Holy moly.
For my second try, I decided to mix things up.  I substituted whole wheat pastry flour for the all-purpose. I also added honey and cinnamon  for flavor. I think for my next attempt I will use vanilla and maple syrup. I’m tempted to add chocolate chips, but I fear they will interfere with hole production.

Honey Cinnamon Whole Wheat Crumpets

Adapted from King Arthur Flour
  • 1 1/2 cups lukewarm water
  • 1 cup lukewarm milk
  • 2 tablespoons melted butter
  • 3 tablespoons honey
  • 3 1/2 cups whole wheat pastry flour
  • 2 1/2 teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons salt

1) Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.

2) Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don’t have an electric griddle, preheat a frying pan.

3) Lightly grease the griddle or frying pan, and place well-greased 3 3/4″ English muffin rings in the pan, as many as will fit.  Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.

4) After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown.

5) Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently.

6) Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.

Yield: about twenty 3 3/4″ crumpets.

Photos by Paulrus

Crumpets!

Crumpets! It’s almost impossible to say crumpets without an exclamation mark when you’ve made your own at home. Even Paul labeled the folder with pictures from this session as Crumpets!.

The word crumpet is used as a slightly derogatory slang word in England, similar to tart. However, there is nothing derogatory about the grilled bread treat. Especially when it’s slathered in butter and jam.

Homemade crumpets couldn’t be easier and are made entirely on the griddle unlike English muffins which are started on the stove and end up in the oven.

You simply mix up the ingredients, let the batter rest for an hour, and then scoop it onto the griddle to cook. The King Arthur Flour blog has great step by step instructions with pictures. Within minutes you’ll have ready-to-eat crumpets to top any way you please.

Have you had the chance to try Biscoff Spread yet? Thanks to my bookclub friends who have been raving about it for months, I finally brokedown and bought some. We tried it for the first time decadently spread on our freshly made crumpets. And, oh my, I’m venturing to say it’s better than Nutella.

I’ll have a bit of this crumpet. 😉

Crumpets! Recipe

Photos by Paulrus

{TWD v2.0} White Loaves

I love baking bread. The magic of yeast and flour and water and salt coming together to create a meal. I love the feel of the formed dough  in my hands. It feels alive and full of energy. When the bread rises, it’s like POW. I’m alive! Then  in the oven the bread rises some more and gains it final shape with a nice crust. Once baked, we all have to wait patiently while the bread cools. There are different opinions on how long bread should cool. The Fresh Loaf has an interesting discussion. I tend to let bread cool for at least hour. However, it’s not just me anymore.  Both Paul & Nani #17 circle the kitchen island waiting for me to say okay. I don’t know what Nani’s waiting for; he doesn’t get bread.

I created Pink Stripes to join the original Tuesdays with Dorie (TWD) and because of it I’ve met and shared with an amazing group of people. My life got hectic and I didn’t have much time to bake and blog. The original TWD ended with celebration late last year and the group announced the creation of a new TWD. The new group will bake through Dorie Greenspan’s Baking with Julia. I had the book and missed the baking and blogging life. TWD v2.0 was just what I needed for motivation to end my sabbatical.

This week’s recipe: White Loaves was hosted by Laurie of Slush and Jules of Someone’s in the Kitchen

Photo by Paulrus

{twd} raisin swirl buns

I decided to make buns instead of a loaf for easier sharing of this week’s Tuesdays with DorieRaisin Swirl Bread. I rolled and filled the dough as directed. Instead of fitting it into a loaf pan, I sliced the roll into 12 sections and used a muffin tin.

I gave half to my mother who then gave some to a friend who is going through a tough time. My mother raved about them. I liked them too. They are not too sweet with a hint of nutmeg and cinnamon.

Thanks to Susan of Food.Baby for hosting this week’s selection. For the recipe, visit her blog or buy the book

{sms} a sweet melissa catch up

I’ve been baking most of the Sweet Melissa Sundays recipes but haven’t had time to write about them. The purpose of this post is just to catch up a bit. (I will admit, though, I did not bake the Coconut Custard Pie nor the Pumpkin Bread Pudding with Caramel Rum-Raisin Sauce).

Peanut Butter Truffles

Butterscotch Pralines

Orange-Blueberry Mini-Muffins with Pecan Crumble

Sweet Potato Bread with Cinnamon-Orange-Rum Glaze (love boozy desserts!)