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My review
Buttermilk Crumpets
8k
thedailygourmet
"This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc... I love using crumpets as a base for eggs Benedict.
If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!"
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Ingredients
1 h 40 m servings 254Original recipe yields 4 servings (4 crumpets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
- Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
- Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.
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Reviews
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12/4/2018
Was leery about trying it. No reviews. However, I LOVE Crumpets! Sooo...I waited for my crumpet rings to arrive. Well, let me tell you, Super simple and absolutely delicious. Just have to let...
12/4/2018
These were ALMOST as perfect as the real ones I've been missing from Australia! I will make them again. I wish there was a recipe for these using the Instant Pot.
12/17/2018
Great recipe! Heres for Instant pot proofing! From : https://www.cnet.com/how-to/how-to-bake-proof-bread-in-an-instant-pot/ "To proof bread: Place the bread on parchment paper. Put the steamer...