English crumpets are not well known in Scandinavia. They are easy to make and taste fabulously warm.
English crumpets are not well known in Scandinavia. They are easy to make and taste fabulously warm. You can serve them with butter, jam, ham, smoked salmon, or whatever you want. Of course, they can be served at any time, but in England they are usually served for breakfast. Even for those who are not as Anglophiles as me, part of English food culture has reached Scandinavia, such as scones, afternoon tea and sticky toffee pudding. Why English bread muffins have not got the same entry is a little puzzling, but will probably change in time.
In England they are called English crumpets or just Crumpets. There are really no good translations into Scandinavian, but English bread muffins are probably the closest. The origin of crumpets is said to come from Wales, where they did not have access to the oven, and thus had to make bread on a metal plate or frying pan. You need some metal egg rings to make these, and they can be bought cheap. If you do not have such rings, e.g., metal moulds to make gingerbread can be used. Crumpets or English bread muffins are usually round as muffins, but it is festive to make them in other forms. This will be especially popular with children. The recipe gives 6-8 English bread muffins depending on the size of your rings. They can be frozen. Just defrost them and warm them in toaster, airfryer or a frying pan.
180 g spelled flour
2.5 dl water
4 g dry yeast
4 g baking powder
6 g sugar
3 g salt
Oil and butter for frying and lubrication of the metal rings
- Start by heating the water to 40 C. Add sugar, mix well until sugar is dissolved, then add the dry yeast. Mix again. Leave for 10-15 minutes until you see the yeast is activated. This can be seen when it starts to foam.
- Put all the other dry ingredients into a suitable bowl. You can mix with a balloon whisk by hand, or use an electric mixer.
- Pour the yeast mixture into the dry ingredients. Whisk together for 2-3 minutes by hand, or 1-2 minutes by electric mixer. Once you have whisked approx. half time use a spatula to scrape down from the sides, and at the bottom of the bowl. Whisk until you have a smooth batter without lumps.
- Cover the bowl and leave it for 30-45 minutes.
Fry in frying pan:
- NB! It is important that you use medium heat. If you use too hot much heat, or the English crumpets will be too hard fried.
- Grease the frying rings with a mixture of almost melted butter and oil. This is important, otherwise you will not get them out of the moulds. If you have lubricated them well, henceforth there will be no problem. Put the rings in the hot frying pan.
- Use a spoon, or a small ladle. Add in the right amount of batter. You should have as much as to fill the entire surface of the rings twice. Either way, you will have to try it out.
- English crumpets are ready to be removed from the rings when you see the classic bubbles and holes on top.
- NB! Remember the metal rings are hot, so use a tong or similar to remove the ring. Turn them quickly, and let them fry until they have become firm and a little golden on top.
Served: Warm with butter, jam or the like.
Allergy: Gluten. Lactose -free. Moderate FODMAP, if you use spelled flour. Not tried to make them gluten -free, but it should be fine. Because this is thin batter, reminiscent of thick pancake batter.
Read more about the origin of English crumpets: Crumpets
Read about yeast and the different types of yeast: Yeast
The health benefits and nutrition value of spelt or spelled flour: Spelt benefits
Spelled Flour: What is it: Spelt