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Photo: Jessica Colyer


10 crumpets


  • 2 cups milk, scalded
  • 1 egg, beaten
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 package dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1/4 cup butter or margarine, melted
  • Butter or margarine (optional)
  • Strawberry jam (optional)

How to Make It

  1. Cool milk to lukewarm (105° to 115°) in a medium mixing bowl; add egg, beating well. Gradually stir in flour and salt, beating well.

  2. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly. Stir in 1/4 cup butter. Add yeast mixture to flour mixture, beating well. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  3. Grease 4-inch muffin rings, and place on a hot, lightly greased griddle. Pour batter into muffin rings, filling two-thirds full. Reduce heat to low, and cook crumpets 8 to 10 minutes on each side. Remove from rings; set aside to cool. Repeat procedure with remaining batter. Split crumpets and lightly toast. Serve with butter and strawberry jam, if desired.

Oxmoor House Homestyle Recipes