Crumpet buns are a perfect way to fill hungry tummies at lunch time! This recipe is designed to go perfectly with homemade soup. Crumpet buns are so easy and quick to make. They are delicious and addictive. We make them most days at Blue Mountain Station. (Make 12 buns)
Ingredients
- 1 and ½ tablespoons Dry Active Yeast
- 1 and ½ cups of boiling hot water
- 2 cups of cold water
- 1 and ½ tablespoons of salt
- 6 cups of flour
- Salted butter
Equipment
- Large metal bowl
- 1 cup measuring cup
- A tablespoon
- A flour sieve
- A large rubber baking spatula
- Damp, clean tea towel
- 2 Silicon muffin trays (6 large muffins per tray minimum)
Method
- Lightly flour the silicon muffin trays and set aside
- Preheat oven to 180 degress
- Mix hot and cold water together in a large metal bowl.
- Add Dry Active Yeast and Salt
- Mix until dissolved
- Sieve flour into the bowl
- Use the rubber spatula to fold the water into flour from bottom of the bowl to the top. Work your way around the bowl until just combined.
- Cover the bowl and place it in a warm place. (We have a coal range that is usually lite, so I place the covered bowl on top of the coal range with a few towels underneath, to prevent it from cooking)
- Let the dough rise until it has at least doubled in size.
- Once the dough has risen, scoop equal parts into the muffin silicon trays.
- Place into the hot oven, bake until lightly, golden brown on top. (I usually spin the tray around half way through cooking)
- Once finished cooking, remove from oven and cool for 10 minutes. Remove from muffin trays. Enjoy!
Crumpet buns are delicious warm with salted butter! Fill them with cheese, ham and pickle. Really any of your favourite toppings will be divine! You can also use this exact recipe to make a crumpet loaf. Just pop to recipe in the bread mould instead! (Here's a picture off a crumpet loaf below)
