BreadFoodProject BreadHeadRecipes

Project BreadHead: 08 Crumpets

Bring on the crumpets!

Busy weekend, made two breads. Feeling very doughy! Number 8 of Project BreadHead. Crumpets! I made some crumpets at Valentines with some heart shaped fried egg templates. They were a bit greasy. This recipe is much better!


Plain flour, white bread flour, salt, milk, water, sunflower oil, caster sugar, yeast, bicarb of soda, more water!

Sift the two flours with the salt into a bowl.

Mix the milk and water and heat to lukewarm. Add the oil and sugar and mix.

Mix the yeast with 150ml of this milk mix. Leave for 15 minutes. This is instead of just mixing yeast with water, not in addition to. You end up with a super frothy yeast mix!

Mix everything into the flour and beat for 5 minutes. It should be quite creamy. Cover with cling film and leave for 90 minutes in a warm place. When it’s done it should have lots of bubbles in it!

Mix the bicarb and water. Mix into the dough. Cover and leave for another 30 minutes. You should have more finer bubbles.

Heat a griddle pan on a medium heat. Add the crumpet rings. Add 1/2tsp of oil. Half fill the rings with dough. Leave for 7 minutes, remove the ring, flip over and cook for 2 mins. Repeat. You should get about 20 crumpets.

Leave them to cool on a wire rack. Serve with butter, jam, honey etc etc!

Again, these can be frozen for later. Enjoy!

2 thoughts on “Project BreadHead: 08 Crumpets

  1. Oh, yum. I’ll need to buy crumpet rings.

    From the ingredients photo, it looks like you’ve got powdered milk. Do you find this works better than liquid milk? I’ve never thought to use the powdered stuff before.

    1. I use powdered milk because we don’t have real milk in, just soya milk. From previous baking with real milk, I’d say the powdered stuff is actually quite good.

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