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How to make crumpets
5 dried yeast/15g fresh yeast
380g water at 39°C
300g strong flour
10g dried sea salt
5g baking powder
1. Mix yeast with 300g of the water at 39°C and leave to activate for 10-15 minutes. If you see some bubbling, you’re good to go.
2. Add the flour, salt and sugar, add to a stand mixer and mix with a dough hook until smooth. Alternatively do this by hand.
3. Cover with cling film and leave to prove for an hour in a warm place.
4. After an hour of proving, combine the remaining 80g of flour with the baking powder and whisk through the crumpet mix.
5. Cover again with cling film and leave to prove for a further 2 hours, after which the mix should be very bubbly!
6. Grease a pan and crumpet rings with a small amount of butter and put on a medium heat.
7. Ladel crumpet mixture into crumpet rings so that they are half full, giving them room to rise in the pan.
8. Fry crumpets for around 5 minutes or until bubbles/holes have formed on the top and the top has started to dry.
9. Once the top is dry, flip the crumpets over to toast the top side for a further minute, or until slightly browned.
10. Serve straight from the pan or cool and reheat by toasting 😋