English Crumpets

By Chatelaine

Serves 17


  • • 1½ cups warm milk (about 110° F)
  • • 5 tsp active dry yeast
  • • 1 tsp granulated sugar
  • • 2 ½ cups all-purpose flour
  • • ¾ cup warm water (about 110° F)
  • • ½ tsp salt
  • • ¼ tsp baking soda
  • • ¼ cup melted butter, divided


  1. Combine the milk with the yeast and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand 5 minutes. Add the flour. Beat on medium-low until the dough is incorporated. Increase speed to medium and beat until smooth, scraping down sides if needed, 3 minutes. (This step makes the holes in the crumpets stable.) Cover the bowl with a damp kitchen towel and let rest until tripled in size, about 45 minutes.
  2. Stir the warm water with the salt and baking soda. Add it to the dough and beat on mediumlow until combined. Increase speed to medium and beat until smooth, scraping down sides if needed, 1 to 2 minutes. Cover with the same towel and let stand for 1 hour.
  3. Brush six 3½-inch Mason jar rings with 2 tsp melted butter. Brush an extra-large non-stick frying pan with 1 tsp melted butter, then heat over mediumlow. Arrange rings in pan, top-side down, 3 at a time. Fill each ring with ¼ cup batter. Cook until bubbles form on top and edges have set, about 6 minutes. Flip ring, then continue cooking until crumpet is lightly golden, 30 seconds to 1 minute. Transfer to a rack. Let cool until rings can be handled, 5 minutes. Remove crumpets from rings. Repeat, wiping rings clean and brushing with butter each time.

Top it off
Present crumpets with a small jar of her favourite jam.

Put a lid on it
Mason jar lids shape the crumpets.

In addition to breakfast dishes, Chatelaine’s May issue can also help you master classics like lasagna and stirfries. Each recipe comes with its Triple-Tested guarantee.

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