English-style Thermomix Crumpets, not Pikelets or Muffins (recipe by Thermomixer).   I know this isn’t a great picture, but sometimes I have to take a quick snap before my family and friends devour things.

You don’t need a Thermomix to make crumpets, but it sure helps.  I’ve made crumpets the conventional way, and when I got my Thermomix, crumpets were one of the first recipes I made.

So Why Thermomix Crumpets?
  • Temperature is all crucial to making crumpets.  If you want those lovely little holes, otherwise it’s thick dumpy bread I suppose.
  • The Thermomix will take care of temperature and also by leaving it in the bowl with the MC in place, it’s its very own proving chamber.
  • And making them by hand can be messy, but everything happens in the TM bowl and when its time to cook them, you just pour them out into the moulds.


Not a Thermomix owner

Use a stand mixer to do the mixing etc., then ¼ fill the sink (or a bucket) with warm water, cover the mixer bowl (with the dough in) with plastic wrap and gently lower the bowl into the warm water.  Make sure the water isn’t hot, if it’s over 50c you’ll kill the yeast.  Do this for the proofing times, and you’ll be good.  It might take a little bit longer to achieve the same results, but these crumpets are nothing like the little rubber things you get from the supermarket and soooo satisfying to make.

As Thermomixer says, “to freeze the leftover crumpets, separate them with go-between” and you’ll have breakfast sorted for days.

Find the whole story at  http://thermomix-er.blogspot.com.au/2008/07/i-luv-crumpets.html

This recipe is also in the “In the Mix” cookbook.

5 from 1 reviews
Crumpets Thermomix
Cook time
Total time
  • 375 g bakers flour
  • ½ tsp caster sugar
  • 1 heaped tsp dried yeast
  • 300 ml tepid milk about
  • 200ml tepid water about
  • 1 egg
  • ½ tsp salt
  • ½ tsp bicarb soda
  • egg rings or something similar
  • Oil for greasing
  1. 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.
  2. Add remaining flour, milk, water, egg and salt. Mix for 10 seconds on speed 7.
  3. 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.
  4. Leave the mixture in the TM bowl to prove for about 1 hour or until the surface bubbles.
  5. Add the bicarb soda and gradually increase the speed to beat at the mixture for 2 minutes at speed 5.
  6. Oil the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.
  7. Pour batter into each ring and cook for 5 minutes, or until the surface has dried and is full of holes. 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.
  8. Clean and oil rings and frypan and repeat process until all batter has been used.
  9. Serve warm with butter and your favourite topping.

If this recipe will take too long and you want food now. LOL  Try these pikelets


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    • Hi, I can’t remember exactly how many it will make but It makes a dinner plate full. Of course it will depend on how big you make them and how thick you make them. I have crumpet rings, they’re a bit larger than an egg ring so they don’t make as many. Don’t forget you can freeze them when they’re cooked off.