I’ve adapted this recipe from a Thermomixer recipe, with just a few minor tweaks to speed up the process. They can be a little temperamental to make, but wow, when you get everything right, they’re brilliant.
How to make crumpets with a Thermomix?
- Temperature is crucial to making crumpets. If you want those lovely little holes, otherwise it’s thick dumpy bread I suppose. Slow with low heat is what you need.
- You also need to make sure the crumpets aren’t too thick or the little bubbles won’t be able to reach the surface without setting in place as they cook.
- 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.
- Making them by hand can be a little messier, but of course it can be done. With a Thermomix, the guesswork is taken out and when its time to cook them, you just pour them out into the moulds.
Can I make crumpets without a Thermomix?
Use a stand mixer to do the mixing, then ¼ fill the sink (or a large bowl) 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 too hot; if it’s over 50°c, 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 they are 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 crumpet story at Thermomixer. See their blog post
If you’re finding your crumpets are not working, check these things.
- The temperature of your pan needs to be medium high. The idea is that the heat activates the bicarb and heat creates steam that pushes the bubbles up through the crumpet.
- The thickness of your batter needs to be pourable. Too thick and you’ll have no bubbles, too thin and you’ll have no bubbles. You’ll get it though, it’s sort of like making pancakes. ?
- Have you put too much batter in your mould? They should be filled to about 1/2 way up the mould.
- You need to cook them until the tops look dry.
- I had to prick some of the holes and burst them so they were really holey. I mean without holes how are they going to hold all that melted butter and honey. 😊 Oh and they’d be more like a fat pancake.
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- Crumpet or egg rings
- 375 g bakers flour
- 1/2 tsp caster sugar
- 1 heaped tsp dried yeast
- 100 gm milk
- 200 gm milk cold straight from the fridge
- 100 gm boiling water straight from the jug
- 1 egg
- 1/2 tsp salt
- 1/2 tsp bicarb soda
- egg rings or something similar or you can free form them
- Butter for greasing your rings and pan
- Place a bowl on top of your Thermomix and weigh in the 375 gm of flour then set aside.
- Take around a Tbsp of the flour you just weighed along with the sugar, yeast and 100 gm of milk place into the TM bowl (make sure the yeast isn’t sitting on the blades).
- With the MC in place mix well for 20 seconds/speed 3 then set to mix for 3 minutes / 37°C / speed 2. If your yeast is good, the mixture should be foamy now.
- In a jug mix the remaining cold milk and boiling water and stir to combine.
- Add the remaining flour, milk/water mix, egg and salt To the TM bowl and with the MC in place mix for 10 seconds on speed 6.
- The mixture should resemble a very thick pancake batter now. Add some more tepid water and mix again at speed 6 if necessary. Then mix for 8 minutes at 37°C on speed 1.
- Leave the mixture in the TM bowl with the lid on and MC in place to prove for about 1 hour or until the surface bubbles.
- Sprinkle the bicarb over the surface and gradually increase the speed to beat at the mixture for 2 minutes at speed 5. Then leave it to sit for 5 minutes before you go on so the yeast can work with the bicarb to develop all those little bubbles.
- Butter the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.
- Pour batter into each ring 1/4 to 1/2 full depending on how deep your rings are, and cook for 5 minutes, or until the surface has dried and is full of holes. If they’re too deep the little holes don’t have time to rise to the surface before they set (cook off).
- You may need to puncture a few holes but be warned don’t do it too early, or they’ll just fill up again.
- Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack or plate to cool.
- Butter the rings and frypan and repeat process until all batter has been used.
- Serve warm with butter and your favourite topping.
You can also make them in a pie maker, although because you can’t really set the temperature, you may find they don’t have quite as many holes.
… and is there anything more satisfying than crumpets cooking in the frypan
Want to know more?
If you want an even quicker recipe, try this Healthy pikelets recipe
Or, maybe you’d like to know more about Bake Club Online.