In a mixing bowl of a 5 to 7 quart mixer fitted with the paddle attachment,
mix the flour, sugar, yeast and water for 3 minutes. Cover bowl and let
mixture rest for 45 minutes, at room
temperature. The mixture should look like a sponge.
Add the remaining
ingredients, mix for 3 minutes, or until well mixed and gluten is formed.
Cover and let rest for an additional 45 minutes, at room temperature.
Pre heat heavy griddle or
solid grill to a medium heat, dust surface with cornmeal. Prepare
crumpet rings or "tuna fish cans with both ends removed", by oiling all
surfaces.
Place as many rings as
possible on cooking surface and let them pre heat as well.
Using an ice cream scoop,
scoop out of the bowl approximately 4 Tablespoons of batter into each
prepared ring. Do not fill more than half full; over-filling will cause
problems in getting the centers cooked.
Turn heat to medium low
setting and let crumpets cook gently until bubbles have set, and the surface
turns dull, which takes about 10 minutes.
Using a small knife, run
the blade around the inside the ring to loosen before removing.
Remove rings. Turn
crumpets over with spatula, the surface will feel hard.
Cook an additional 3 to 4
minutes, until light golden brown, and centers are no longer firm to the
touch. Turn back over for an additional 2 to 3 minutes before removing from
grill. Edges should be firm to the touch.
Repeat procedure making
sure that the rings are wiped off and re-oiled and the surface is
re-cornmeal covered before use.
Cool to room temperature
before packaging. Crumpets are fork split like English Muffins and toasted
for eating with butter and jelly.
