Tassie crumpets!

Breakfast is my favourite meal of the day, and crumpets are pretty much the ultimate comfort food.  The recipe below is borrowed and modified from an old CWA cookbook (thanks ladies!!) – I love it because no matter what I do wrong it still works beautifully. I’m not known for my pinpoint accuracy when it comes to baking, and my culinary blunders with this recipe have included adding too much milk, forgetting the salt entirely, proving it at a temperature slightly below freezing, and wandering off on it while it was rising and returning 24 hours later.
I recommend enjoying these crumpets with your favourite Tasmanian honey, or some fruit jam. They’re also amazing by themselves with a bit of Tasmanian butter melted on the top! The mixture should make 4-6 (depending on size), and can be can also be stored in the fridge for up to 3 days, but I defy any household to make their batter last that long.
Ingredients
0.5 cup plain flour (Callington mill flour)
Pinch of salt
1 tbs butter (e.g. Ashgrove)
½ cup milk (Elgaar, Ashgrove, Betta – any Tassie milk will do!)
1 egg (free range local, from Salad bowl)
2 sachets of dried yeast
1 teaspoon sugar
Method
–          Sieve flour and salt into warm basin
–          Melt butter, add warm milk and pour onto egg
–          Add yeast, sugar and a sprinkling of flour to the milk mixture, mix well until smooth
–          Allow to prove for 15 minutes, until surface is covered with bubbles
–          Stir into the flour mixture and beat thoroughly, The mixture should be fairly soft
–          Cover the bowl and put to rise for about 45 minutes, until about twice the original size
–          Grease hot frying pan, and drop spoonfuls onto this. You can use an egg or crumpet ring to hold the crumpets in shape if you wish
–          Cook until golden (about 3-4 minutes) and then turn over and cook until golden on the other side.

–          Ta da!!

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