I’ve adapted this recipe from a Thermomixer recipe, just a few minor changes to speed up the process.
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.
- 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 it, 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.
Not a Thermomix owner
Use a stand mixer to do the mixing etc., 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 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 link above is also in the “In the Mix” cookbook. I’ve just altered it a bit to make it easier.
- 375 g bakers flour
- ½ 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
- ½ tsp salt
- ½ 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
sothe 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 ¼ to ½ 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 choose the temperature settings you may find they don’t have quite as many holes.
If this recipe will take too long and you want food now. LOL Try these pikelets
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