Who doesn’t love crumpets for breakfast. This Thermomix Crumpets recipe is quick(ish), easy enough for beginners and super tasty. Like most home cooked things, this blows the shop bought crumpets out of the water! Why not whip up a batch for brunch?
Whipping up Thermomix crumpets
I say quick-ish because there’s a bit of waiting for the batter to rise which is a super important step if you want fluffy crumpets. Trust me. You can’t cheat this one, you need to wait.
The whole recipe takes about three hours all up – most of that is waiting <yawns> and makes about 12 crumpets. The first process is takes less then 10 minutes… then about an hour of waiting for the dough/batter to proof (dependent on the temperature and climate)… then less than five minutes before you wait again for the dough/batter to do its second rise AND THEN you get to cook them!
It is TOTALLY worth the wait.
This is definitely not a recipe I’d do every weekend because I simply don’t have the patience. I have done these for brunches and they’ve been a big hit.
While this recipe would be possible without a thermomix, to me it feels like it would be a lot of stuffing around double boilers and hard beating.
What you need for
- 350 g water
- 1 1/2 teaspoon dry yeast
- 350 g bakers flour
- 150 g milk
- 1/2 teaspoon Bicarb Soda
- 2 teaspoon salt
- 4 egg rings
- Frying pan
- Oil/butter for greasing the pan
What to do
Making the batter
- Add 350g water into bowl and heat at 37 degrees for 3 minutes on speed 1
- Sprinkle the 1 1/2 teaspoons of yeast over the tepid water and add 350g of bakers flour to the bowl.
- Start mixing speed 3 for 5 seconds and gradually going up to speed 6 for about 10 more seconds (or until there are no lumps).
- Let the batter rest for its first rise in the bowl until it has doubled in size and bubbly when touched (about an hour or so depending on the temperature and how warm it is in the kitchen).
- After batter has had its first rise, place 150g of milk into Thermomix bowl. Heat at 37 degrees for 3-4 minutes on speed 1.
- Add 1/2 tsp Bicarb Soda, 2 tsp salt to the bowl. Mix on speed 3 for 10 seconds, go up to speed 4 for 10 seconds and then speed 5 for 10 seconds.
- Let the batter rest for its second rise in the bowl until it has doubled in size. Be patient! The second rise will ensure the crumpets are nice and fluffy!
Cooking the crumpets
- Heat a frying pan on a medium to low heat. Grease your egg rings and add them to the pan to heat up. This makes sure that the crumpets get a nice crunchy side.
- Fill the rings two thirds of the way full and cook long and slow. They will slowly start to cook from the outside, changing colour slightly and separating from the mold. You can remove the mold at this stage. Continue to cook slowly until there is no wet batter or shine on top of the crumpet. They will bubble in a similar way to pikelets. Again be patient and don’t flip them before the batter has dried completely.
- Flip quickly and cook on the other side for about 30 seconds until slightly brown.
For some like comedic relief, the Thermomix Community states that these Thermomix Crumpets freeze well and will last for up to three months in the freezer. I’ve never had any left to say whether they do or not… they can be refrigerated and toasted lightly in the toaster (if there are any left!).
What to serve them with
I’ve always eaten my crumpets with butter and vegemite… it’s an Aussie thing.
More traditional condiments are sweet like honey, butter, jams. Nutella is also really good.
What do you like with your crumpets? Let me know in the comments!