You need to make these delicious crumpets

Eggs and toast are a staple of my breakfast. Any number of dining buddies can join the party, but that delicious, protein-and-carb partnership is always on the court. Most people think crumpets are a little sweeter and are best paired with butter and jam. It’s even better covered with avocado. Make delicious crumpets.

Most Americans know English muffins. Thomas confirmed it. Well known around the corner, English muffin is our vehicle of choice Eggs Benedict, Eggs Florentine, and countless other obscure egg breakfasts. However, Muffin has an underdog cousin, Crumpets. At first glance, you might mistake it for a muffin because it swells like an English muffin. The difference is subtle, but noticeable. In contrast to English muffins, crumpets have numerous holes punched in the top and a flat, sealed bottom. Crumpets have a sponge-like, pliable, springy texture, and are toasted English muffins that can be used as a puck in a pick-up game of floor hockey.

I like crumpets because they have a more yeasty flavor than English muffins, giving them a sourdough feel without being sour. This yeastiness lends the spongy round shape well to savory applications, and the abundance of holes makes it the perfect vessel for catching puddles of salted butter or gooey egg yolks. Crumpets are lightly crisp on the outside, but springy on the inside, so there’s little resistance to every bite, with no sharp crevices rubbing against the roof of your mouth. It feels like a human getting ready for the day instead of a hyena tearing up your breakfast.

Of course you can buy crumpet packaging Many grocery stores have it in the refrigerated section of their bread, but it’s not as herbal and fresh as the ones you can make at home in the recipe below. , just let the mixture sit for about 20-30 minutes instead of 2 hours.

To make crumpets, place all ingredients in a mixing bowl and whisk well for about 2 minutes. The dough is similar in thickness to pancake dough, but even easier to prepare. Cover and set aside in a warm place.Microwave ovens are often used with the light on. proof boxSpread butter while fermenting for 20 minutes metal ring(Anyone have a metal ring? If you don’t have a ring like this, you can use the sleeve portion of the mason jar lid.) Heat a skillet with a little butter in the center. Over medium heat, place buttered rings in skillet and scoop in about ¼ cup batter. (If using a jar lid ring, start with the lips facing down.) The batter will start to cook and poke holes in the edge near the metal. Cook crumpets for about 2 minutes or until center bubbles pop and begin to dry out. Remove the ring before flipping (but if using jar lids, remove after flipping). Flip the crumpets and cook for an additional minute.

The following recipe is made with thyme, but you can substitute finely chopped herbs. Keep crumpets covered and refrigerated for up to 5 days until they begin to dry. If you have leftovers, I recommend freezing them. Then pull one out when you need it and pop it in the toaster for 5 minutes.

savory thyme crumpets

Ingredients (for 6 people):

• 200 milliliters of lukewarm water (about 3 tablespoons per 3/4 cup)
• 1 teaspoon dry yeast (I use it) SAF yeast)
• 1 cup flour
• 1/4 teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon baking powder
• 1 tablespoon thyme leaves

Place water and yeast in a medium bowl. Let the yeast bloom for a minute or two and stir. Put flour, salt, sugar and baking powder in a bowl in that order. Whisk this mixture straight for 2-3 minutes to increase gluten strength. Add thyme and mix lightly until combined.

Cover the bowl and let it rest in a warm place for 20-30 minutes. In the meantime prepare the metal ring.

Butter two 3-inch metal rings. Rather than skimping on the butter here, it’s better to butter it.

When the batter has a lot of air bubbles, put the nonstick skillet on medium heat. Add a pea-sized amount of butter to coat the bottom and place one metal ring in the skillet. Add about ¼ cup of thyme crumpet batter to the rings. Now you can remove the ring. (If using a mason jar lid sleeve, remove the ring after flipping the crumpets.)

When many pops, dry bubbles form all over the surface and perhaps the center starts to dry out, turn the crumpets over and cook for an additional minute, about 2 minutes.

Serve with a poached egg and avocado, or drizzle with salted butter for a fresh meal. Leftover crumpets can be wrapped and refrigerated for up to 5 days or frozen for up to 2 months. To revive, put it in the toaster for a few minutes.