1 heaped tsp dried yeast
about 300ml tepid milk (you may need a little more)
about 200ml tepid water (you may need a little more )
1/2 tsp salt
1/2 tsp bicarb soda
4 crumpet rings or egg rings.
Oil for greasing
Place 1 Tbsp of the flour, sugar and yeast into TM bowl with 100ml of the milk into the Thermomix bowl. Set to mix for 3 minutes at 37°C on speed 2. The mixture should start to become frothy.
Add remaining flour, milk, water, egg and salt. Mix for 10 seconds on speed 7.
The mixture should resemble a thick batter rather than a bread mix. Add some more tepid water and mix again at speed 7 if necessary. Then mix for 8 minutes at 37°C on speed 1.
Leave the mixture in the TM bowl to prove for about 1 hour or until the surface bubbles.
Add the bicarb soda and gradually increase the speed to beat at the mixture for 2 minutes at speed 5.
Oil the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.
Pour batter (about 1/2 full) into each ring to and cook for 5 minutes, or until the surface has dried and is full of holes. So don’t have your heat up too high or the underside will be cooked before you need to turn over. You may need to puncture a few holes for visual effect if you like. Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack to cool.
Clean and oil rings and frypan and repeat process until all batter has been used.
Serve warm with butter and your favourite topping.