Crumpets

Ingredients
225 g of type 0 flour
280 ml of milk
50 ml of lukewarm water
A pinch of salt
7 g packet of dry yeast
1 teaspoon of granulated sugar
Butter for greasing the rings and the pan

Procedure
To begin, pour the flour into a bowl and make a well in the center, then add the dry yeast, lukewarm water, and sugar. Stir, let rest for a few minutes, and then knead, gradually adding the lukewarm milk. Toward the end, add the salt as well. Once you have a smooth, even, and fairly runny mixture, cover the bowl with a clean dish towel and place it in a warm spot for 45 minutes, or until the batter is puffy, full of bubbles, and slightly sticky. Now grease the inside of metal rings (e.g., pastry rings) with a little melted butter. Next, heat a large skillet over medium-low heat and brush it with melted butter. Arrange as many rings as will fit in the skillet, and as soon as the butter begins to sizzle, pour one or more tablespoons of batter into each ring, forming a layer about 1 cm thick. Now reduce the heat to low and let cook for 5 minutes, then remove the rings using a dish towel to avoid burning yourself. If they aren’t non-stick, brush the inside with more melted butter and gently loosen the batter with a small spatula. Flip the crumpets over with a spatula and continue cooking for another 2–5 minutes, then transfer them to a plate, grease the crumpet rings again, and repeat the process with the remaining batter. Once all the crumpets are ready, let them cool, then cover them with plastic wrap and store them in a cool place until ready to serve. They’re best enjoyed while still warm, but you can also store them in the fridge and then toast or warm them in a nonstick pan over very low heat, on both sides and without adding any fat. Serve them however you like, for example with butter, blueberries, and maple syrup, or with your favorite spread.

In collaboration with Vaniglia Cooking