Crumpets

Name: Crumpets
Yield: Serves 6 (Makes 3 Large Crumpets)
Cuisine: Great Britain
Ingredients: 1 cup (5 ounces), all-purpose flour; 1 cup (4 ounces) bleached, cake flour; 2 teaspoons, instant or rapid-rise yeast; 3/4 teaspoon, baking powder; 1/2 teaspoon, table salt; 1 1/2 cups, warm water (105 to 110 degrees), divided; 1/2 teaspoon, vegetable oil; , Salted butter and jam or creamed honey

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Appears in Cook's Illustrated March/April 2020

Desserts or Baked Goods

Holey and spongy, crispy and chewy, crumpets can be hard to find in the United States. Homemade versions have fallen short — until now.

SERVES6 (Makes 3 Large Crumpets)

TIME50 minutes, plus 40 minutes resting

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WHY THIS RECIPE WORKS

Crumpets—thick, yeasted rounds with moist, slightly elastic, honeycombed interiors and holes that cover the surface—can be hard to find in the United States, and homemade versions rarely live up to commercial products. Most home cooks don't...

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