These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
- Yield: Makes 10 large or 15 small
Source: Martha Stewart Living, May 2000
- 1 1/4 cups milk
- 1 package active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour, sifted
- 1 1/4 teaspoons salt
- 3/4 teaspoon baking soda
- 2 tablespoons unsalted butter, room temperature, plus more for serving
- Oil, for griddle
- Jam or honey, for serving (optional)
Have ready four 4-inch flan rings. Combine milk and 1 cup water in a small saucepan; heat to 110 degrees. Transfer mixture to a small bowl. Sprinkle the yeast and the sugar on top, and stir with a fork. Let stand until foamy, about 10 minutes.
Into the bowl of an electric mixer fitted with the paddle attachment, sift flour and salt. Slowly add some milk mixture while mixing on low speed. Slowly increase speed to medium-high while adding remaining liquid, until all flour is incorporated. Beat on medium-high until smooth, about 3 minutes.
Tightly cover bowl with plastic wrap; let stand in a warm place until doubled in size and dough is bubbly, 1 to 1 1/2 hours.
Return dough to the mixer. Dissolve the baking soda in 1 tablespoon hot water, and add to the dough; mix until well combined. Cover, and set aside for 20 minutes.
Lightly oil a griddle or large cast-iron skillet; place over medium heat for 5 minutes. Generously butter flan rings; place on heated griddle. Reduce heat to medium low. Pour 1/2 cup batter into rings; cook until bubbles rise to the surface and top is dry, about 10 minutes. Remove rings; turn crumpets over. Cook until slightly golden, about 8 minutes. Remove; cool on a wire rack. Repeat with remaining batter. When ready to serve, heat a broiler, and toast crumpets. Serve warm with generous amounts of butter, jam, or honey, if desired.