Turkey, cranberry and stuffing rolls

After the success of my festive alfajores in round one of the Plymouth Chamber bake off, the pressure was on for week two, when three people would be eliminated from the competition.

The theme was bread – the aspect f baking I’m least experienced in and least confident about. Great!

I had quite a lot of ideas, and couldn’t decide whether to go sweet or savoury. The sweet option, white chocolate, cranberry and marzipan sweet rolls, went down well with all my taste testers, but the savoury option got the majority of the votes, so that’s what I went for.

I used the dough from this recipe as I knew it worked well, and took inspiration for the filling from a Paul Hollywood recipe – cooked turkey and stuffing, cranberry sauce, and my own additions of edam cheese and black pepper.

My favourite aspect of this bake was definitely the presentation – arranged in a Christmas tree shape with a ribbon tied around the base, so festive and cute!

Although I wasn’t at all confident when I dropped these off for judging, I needn’t have worried – not only did they get me through to round three, but I was actually awarded Star Baker! Amazing!

These are so perfect to make with leftovers from your Christmas dinner, they’d make the ideal boxing day lunch. Try them, and maybe your family will even give you Star Baker status too… ;)

Turkey, cranberry and stuffing rolls (adapted from here and here)

Makes 12 rolls (with some dough leftover)

  • 450g plain flour
  • 14g sachet dried yeast
  • 1tsp salt
  • 250ml milk
  • 55g butter
  • 1 egg
  • 2tbsp butter
  • 150g cranberry sauce
  • 150g cooked turkey, shredded
  • 100g cooked sage and onion stuffing, broken up
  • 20g edam cheese, finely chopped or grated
  • freshly ground black pepper to taste

Mix together half the flour, yeast and salt in a large mixing bowl. Heat the milk to a lukewarm temperature, then add into the dry ingredients with the eggs and butter. Stir to combine all the ingredients, then add in the rest of the flour a bit at a time, until the dough forms a ball that leaves the sides of the bowl. Knead the dough for about five minutes, until springy, then spray the bowl with cooking spray, put the dough back in, cover and leave to rise for at least an hour until doubled in size.

When risen, knock the dough back, give it a quick knead, and then leave for a second rising, for another hour until doubled again.

Turn the proofed dough out onto a floured surface and knead quickly. You only need 2/3 of the dough, so keep the rest wrapped in clingfilm and use for something else (I made cinnamon rolls!)

Roll the dough into a rectangle 12″ long and 9″ high. Spread the cranberry sauce all over, then evenly distribute the turkey, stuffing and cheese, then finish with a little black pepper. Roll up the dough from one of the long sides, keeping it as tight as you can, until you have a long roll of dough with all the filling rolled up inside.

Slice the roll into 12 1″ pieces with a sharp knife – try not to press down too hard so they don’t lose their shape.

Place 11 of the rolls on a large baking tray arranged in a triangle shape, with one extra at the base, leaving a couple of centimetres between them. Cover with clingfilm and leave to rise again, this time for about 45 minutes. Once risen, bake at 200 degrees for 25 minutes until risen and golden on top. Brush with melted butter straight away, then eat hot or leave to cool.

Chocolate hot cross buns

Chocolate hot cross buns

Yes, I know it’s really way too late to be posting this recipe, but these buns were too good to either not blog about or wait another 11 months to blog about!

Last year I made my first ever hot cross buns, having never really liked them previously. I was pretty happy with how they turned out, considering baking with yeast isn’t my strong point, and so I fancied trying them again this year, but with a bit of a twist.

With a hungry pony to feed, the twist obviously had to be chocolate, so I used a recipe from Delicious Magazine and tweaked it slightly to suit his tastes and what we had in the kitchen cupboards – less spice, no candied peel, dark chocolate instead of milk and sultanas instead of raisins.

Although I’ve only tried a little bite of one, I thought they turned out better than expected, and the pony has been enjoying them warmed up for breakfast for the past couple of days. The orange and spice flavours are both quite subtle but enough to make it more than just a chocolate bun and the chunks of chocolate and sultanas make a nice texture contrast as well as giving bursts of sweetness.

It’s so difficult to find breakfast foods the pony likes that I think I may have to follow Caroline at Cake, Crumbs and Cooking‘s lead and ditch the cross on top to turn them into ‘not hot cross buns’, therefore making it acceptable to bake and eat them all year round!

Chocolate hot cross buns (adapted from Delicious Magazine)

  • 400g plain flour
  • 25g cocoa powder
  • 1tsp pumpkin pie spice
  • 1tsp salt
  • 85g butter
  • 100g caster sugar
  • 14g dried fast action yeast
  • 1 medium egg
  • 190ml lukewarm milk
  • 75g chopped dark chocolate
  • 75g sultanas
  • zest of an orange

For the crosses and for glazing:

  • 50g plain flour
  • 40g caster sugar
  • juice of half an orange

Sift the flour, cocoa powder, spice and salt into a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and yeast, then add the egg and milk, starting by mixing in with a fork or spoon, then continuing with your hands until it comes into a rough dough. Turn out onto your worktop and knead for about 10 minutes, or until the dough is pliable and elastic. Leave in a lightly oiled bowl to rise for an hour and half to two hours, or until doubled in size.

Once risen, add the chocolate, sultanas and orange zest to the dough and knead again, just until the add-ins are well dispersed throughout the dough. Divide into 12 equal pieces, then roll into balls and place on a lightly oiled baking sheet, spaced a couple of centimetres apart. Cover with clingfilm and leave to rise again for an hour or so, until the buns have risen and are just starting to touch each other.

To make the crosses, mix the flour with 4-5tbsp water until it reaches a thick, pasty but pipeable consistency. Score crosses into the tops of the buns, then pipe on the flour paste. Bake at 200 degrees for about 20 minutes, until risen and firm but not browning.

Heat the sugar and orange juice in a small saucepan and boil until it starts to thicken into a syrup. Brush this on top of the buns while they are still warm, and either serve straight away or toast when you want to eat them.

Apple, marzipan and chocolate rolls

Time has really gotten away with me this month, and of all the baking challenges I had hoped to take part in, Random Recipes, hosted by Dom at Belleau Kitchen, is the only one I’ve actually gotten around to baking for – I’m hoping April will be a bit less hectic, but I have a rather strong suspicion it will be just the same!

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The theme for this month’s RR is one of my favourites – cuttings, memories and clippings. I rarely delve into my cuttings so it’s always good to get a bit of a nudge, so I dutifully handed over a stack to the pony and asked him to choose.

I’m never entirely certain how random his selections are, but the spiced apple rolls he picked, from an old Waitrose Seasons magazine, certainly appealed to me to bake and to him to eat.

I did alter the recipe a little, swapping raisins for chocolate and omitting the spice, but I think that’s ok because in the RR rules it does state that you can alter the recipe for dietary requirements, and as far as the pony is concerned keeping his chocolate intake up is a necessity rather than just a desire…

The dough seemed a little on the dry side when I was kneading it, but it rose well, made it easy to roll, and baked up lovely and fluffy, so it may well be a recipe I end up going back to in the future. It also seemed like too much apple when I was trying to roll them, but they held together once baked and all the apple juice that came out in the cooking helped to keep the rolls soft and moist.

The flavour combination worked really well – I’m not the biggest fan of apples and chocolate together but in this, with the marzipan, it all came together, and the pony said they would be perfect for his breakfasts this week, so all in all a success!

Thanks Dom for encouraging me to bake from my cuttings selection, and apologies to all the other challenge hosts who I haven’t been able to bake for this month – I will try harder next month, I promise!

Apple, marzipan and chocolate rolls (adapted from a Waitrose Seasons magazine recipe)

  • 350g strong plain flour
  • 40g caster sugar
  • 7g fast action dried yeast
  • 1 medium egg
  • 100g butter
  • 75ml (ish) warm water
  • 2 apples (I used Golden Delicious)
  • 200g marzipan, chopped
  • 50g dark chocolate, chopped
  • icing sugar to dust

Mix together the flour, sugar and yeast in a large bowl, then make a well in the centre and add the egg. Melt the butter in a heatproof measuring jug, then add enough water to bring the total volume of liquid up to 175ml. Pour this into the well with the egg, then stir it all together using a metal spoon until the mixture forms a rough dough. Turn it out onto your work surface, and knead for a good 10 minutes, then place back in the bowl, cover, and leave to rise for about an hour and a half, or until doubled in size.

Once risen, knock back the dough and roll out into a rectangle roughly 50cm long, 15cm tall. Peel,core, and dice the apples, then scatter over the dough with the chopped chocolate and marzipan, making sure they’re all spread out evenly, right the way down the length of the dough but leaving a 1cm border along the top and bottom (long edges) of the dough.

Roll up the dough from one of the long edges, into a long sausage shape, then cut into 9 equal pieces. Place the rolls in an 8×8″ square tin (greased if it’s metal, mine was silicon so I didn’t bother) and leave to rise for another 30 minutes – 1 hour, until risen again. Bake at 180 degrees for about 30 minutes, or until golden. Leave to cool for 10 minutes in the tin, then turn out onto a serving plate, dust with icing sugar, and serve warm.

Christmas cherry chocolate orange breakfast rolls

Christmas cherry chocolate orange breakfast rolls

Sorry, sorry, I know we’re in January now and the ‘C’ word shouldn’t be mentioned for another 48 weeks, but these rolls were so stupidly good I just have to post them now.

I wanted to make something special and a bit festive for the pony to have for breakfast, and inspired by some stolen flavoured cinnamon rolls (that I can’t for the life of me remember where I saw) and the Great British Bake Off Christmas special I came up with these.

I used Paul Hollywood’s recipe for the dough, then created by own filling of ground almonds, glace cherries and chocolate orange bits. The rolls were finished off with a cranberry glaze, which for some reason went perfectly and meant I kept sneaking back to the cake dome again and again…

I definitely doesn’t need to be Christmas to make these but it’s quite likely they will be back on my festive menu for 2013!

Christmas cherry chocolate orange breakfast rolls (basic recipe from BBC Food)

  • 250g strong white flour
  • 125g caster sugar
  • 1 tsp salt
  • 20g butter
  • 1 medium egg
  • 7g fast action dried yeast
  • 75ml lukewarm milk
  • 45ml lukewarm water
  • 25g ground almonds
  • 50g light brown sugar
  • 100g chocolate orange segments, chopped
  • 50g (ish) chopped glace cherries
  • 100g icing sugar
  • 1 tbsp cranberry sauce

Add the flour, caster sugar and salt into a large mixing bowl, then make a well in the centre for the butter, egg, yeast and warm water. Stir with a wooden spoon until it all starts to come together into a sticky dough, then tip out onto a floured surface and knead for 5-10 minutes, or until smooth and elastic.

Leave to rise in a covered bowl for an hour, or until doubled in size. Knock the dough back then roll out on a floured surface into a large rectangle (I would guess about 16″ x 10″). Mix the ground almonds and sugar together and sprinkle all over the dough, then scatter the chopped cherries and chocolate on top. Roll the dough up from the long edge nearest to you into a big sausage shape, then slice into 8 rounds, about 2″ thick.

Place the rolls in an 8×8 square tin, a couple of centimetres apart, and leave to rise for another hour until doubled again and the rolls are all touching. Bake at 200 degrees for 15-20 minutes or until golden and smelling amazing. Meanwhile, mix the icing sugar and cranberry sauce and add just enough water to make a thick icing. Pour over the rolls while still warm and serve straight away!

Koulouri – Cypriot village bread

Cypriot village bread

For this month’s Random Recipes challenge, Dom asked us to select a book we received as a gift last Christmas, and randomly select a recipe.

For me, this was a great theme as it brings my year of Random Recipes full circle – the very first challenge I took part in was in January, when we also had to bake from a Christmas-gifted book.

The only book I was given was 100 Great Breads by Paul Hollywood (thanks pony!) and in all honesty the book could do with redeeming itself – the recipe I picked last time didn’t exactly turn out perfectly!

This time the pony opened the book at a random page and landed on Koulouri, which is apparently a Cypriot village bread. I had to make quite a few alterations to the recipe to use what I had on hand rather than buying a whole set of new ingredients.

Into the dough was supposed to go a pinch of mastika and a pinch of mechlebe – umm what?! As Paul says they’re similar in flavour to aniseed or fennel, I got creative and went for Chinese 5 spice which seemed to go ok, although never having tried the original recipe I can’t say how close it is.

For the outside of the bread, sunflower seeds, cumin seeds and caraway seeds were called for – sunflower I could do, but cumin and caraway I swapped for poppy seeds and a teaspoon of ground cumin – again it seemed to work ok!

After loving spending an afternoon making this bread, I was a little disheartened when the pony declared “It tastes like shoes”, but I actually rather liked it. Freshly baked we ate it with a greek salad inspired omelette and olives to keep with a vaguely Cypriot theme, but since then I’ve had it simply toasted with butter, which really lets the flavours come through.

It keeps incredible well too – a whole week later and I was amazed to find it was still ok for toasting!

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Thanks Dom for a great year of Random Recipes and for getting me to try recipes I never would have picked out otherwise – some have been great and some have been awful, but that’s why I love it!

Koulouri – Cypriot village bread (adapted from Paul Hollywood’s 100 Great Breads)

(this makes half the original quantity of bread, but still a pretty hefty loaf)

  • 250g strong white bread flour
  • pinch Chinese 5 spice
  • 1 tsp salt
  • 14g fast action dried yeast
  • 25ml olive oil
  • 150ml warm water
  • 50g sesame seeds
  • 1 tbsp poppy seeds
  • 1 tsp ground cumin

Add the flour, 5 spice, salt, yeast, oil and water to a large bowl and stir until combined. Turn out onto the work surface and knead for about 7 or 8 minutes, or until the dough is springy and elastic. Put the dough back in the bowl, cover and leave to rise for an hour, or until doubled in size.

Tip the sesame seeds, poppy seeds and cumin onto a plate and pour over a tablespoon or so of water to moisten the seeds. Once the dough has risen, shape into a ball then roll in the seeds to completely coat the bread. Place on a baking tray and leave to rise again for another hour, or until doubled again.

To get the shape (which didn’t work perfectly for me but nevermind) score a line all the way around the side of the bread and add two slashes on top. Bake for 25-30 minutes at 220 degrees until crisp and golden, then leave to cool before slicing.

Chocolate chip sticky buns

After the success of feeding the pony cheese and leek rolls for breakfast, I decided a sweet version needed to be made – and when I saw these incredible looking chocolate chip sticky buns on An American Cupcake in London, I had to make them straight away.

These rolls have a quadruple chocolate hit – chocolate sugar inside, chocolate chips inside, chocolate glaze, and more chocolate chips sprinkled on top.

The dough was great and turned out light and fluffy, and the chocolatey-ness pleased the pony (although I think I’m a bit of a traditionalist and would choose cinnamon rolls if they were for me). I found the quantity of chocolate sugar quite a lot, so I kept half back for the glaze which worked out well.

The recipe says it makes six rolls, but I made eight and they were still rather sizeable, and I reckon you could probably go up to ten and still get a decent size – depends how hungry you get at breakfast I guess!

Chocolate chip sticky buns (adapted from An American Cupcake in London)

Makes 6-10 rolls

For the dough

  • 1 tsp sugar
  • 14g fast action dried yeast
  • 125ml warm water
  • 125ml milk
  • 50g caster sugar
  • 60g unsalted butter
  • 1 tsp salt
  • 2 eggs
  • 480g plain flour

Sprinkle the yeast and 1 tsp sugar into the warm water and leave to proof for 10 minutes. Heat the milk and 50g sugar in a suacepan, then add in the butter and salt. In a large bowl, measure out 180g of the flour and stir in the yeast water, milk mixture and eggs. Stir with a wooden spoon and gradually add the rest of the flour until it comes together into a soft dough, knead for 5 minutes then leave in a warm place to proof for an hour and a half.

For the filling and glaze

  • 30g cocoa powder
  • 135g light brown sugar
  • 100g chocolate chips
  • 120g butter
  • 1 tbsp golden syrup

Once the dough has risen, knock back then turn out onto a lightly floured surface and roll into a rectangle about 20″ by 16″. Spread about 50g of the butter all over the dough, then mix the cocoa and sugar together and sprinkle half on top of the butter, then scatter 3/4 of the chocolate chips over that. Roll up from one of the shorter ends of the rectangle, finishing with the seam underneath, then cut into 1″ wide slices and place on a greased baking tray, with a bit of space in between.

Leave for another hour to rise again. Make the glaze by heading the remaining sugar and cocoa mix, butter and golden syrup in a saucepan until everything has melted, then pour on top of the rolls.

Bake at 180 degrees for about 20 minutes, or until well risen and springy to the touch. Scatter the remaining chocolate chips on top, and serve warm.

 

 

 

Cheese and leek breakfast rolls

I may have mentioned this before, but the friendly pony has a real issue with breakfast – he doesn’t like any of the normal things like cereal or toast, so I’m constantly trying to think of new things that are relatively cheap to make, have some sort of nutritional value (more than a slice of cake at least) that he will actually enjoy and stop him starving at work until lunch.

I’ve made cinnamon rolls before, which went down well, so I decided to try and make a savoury version which would be a bit more suitable for breakfast.

I based it on this recipe, using the same dough but filling it with cheddar cheese, leek and a mustard butter, with just melted butter for the glaze.

It turned out better than I’d hoped – the rolls rose brilliantly and looked really quite pretty, the bread was really soft and light and the buttery, cheesy leek filling worked well.

Another plus is that they freeze well – this recipe makes 18 rolls, so you can just keep a few out and freeze the rest, then defrost them a day ahead of eating them. Perfect!

Cheese and leek breakfast rolls (adapted from Dulce Dough’s Cinnamon Rolls):

Makes 18 rolls

  • 450g plain flour
  • 14g sachet dried yeast
  • 1tsp salt
  • 250ml milk
  • 55g butter
  • 1 egg
  • 2tbsp butter
  • 1tsp wholegrain mustard
  • 100g cheese, grated
  • 1 medium leek, washed and chopped finely
  • 2 tbsp butter, melted

Mix together half the flour, yeast and salt in a large mixing bowl. Heat the milk to a lukewarm temperature, then add into the dry ingredients with the eggs and butter. Stir to combine all the ingredients, then add in the rest of the flour a bit at a time, until the dough forms a ball that leaves the sides of the bowl. Knead the dough for about five minutes, until springy, then spray the bowl with cooking spray, put the dough back in, cover and leave to rise for at least an hour until doubled in size.

When risen, knock the dough back, give it a quick knead, and then leave for a second rising, for another hour until doubled again. While it’s rising you can make the filling – start by sauteing the leeks to soften the set aside. Mix the mustard into the butter.

Turn the proofed dough out onto a floured surface and roll into a 9 x 18″ rectangle. Spread the mustard butter evenly all over, then sprinkle the cheese and the leeks on top. Roll up the dough from one of the long sides, keeping it as tight as you can, until you have a long roll of dough with all the filling rolled up inside.

Slice the roll into 1″ pieces with a sharp knife – try not to press down too hard so they don’t lose their shape.

Place the rolls on a large baking tray, leaving about an inch between them, cover with clingfilm and leave to rise again, this time for about 45 minutes. Once risen, bake at 200 degrees for 25 minutes – they should be risen and lovely and golden on top. Brush with melted butter straight away, then eat hot or leave to cool.

Peshwari naans

Slightly fed up with the never ending stream of sweet treats that I really shouldn’t eat sitting around in the kitchen to tempt me, this weekend I decided to do some savoury baking (as well as a chocolate truffle pie for the pony which I’ll blog about soon!)

A little while ago, I attempted some curried naans for my first ever Random Recipes challenge. They turned out ok, but I wasn’t too impressed with the frying method, so this time I decided to try a baked recipe.

The basic naan dough is really simple, and you could add in whatever flavours you want – if I go to an Indian restaurant I usually order a peshwari naan which is what inspired the flavours in this.

I would definitely make these again, although possibly with apple sauce added to the filling for a bit of extra moistness and sweetness- I’ve seen it in a couple of recipes and thought it sounded quite interesting, so if anyone has tried it and can let me know if it works that would be great!

Peshwari naans (adapted from Curry Focus)

Makes 3

  • 2 tbsp warm water
  • 1/4 tsp sugar
  • 1/2 tsp dried yeast
  • 250g plain white flour
  • 1/2 tsp salt
  • 2 tbsp natural yoghurt
  • 75ml warm water
  • 3 tbsp ground almonds
  • 3 tbsp desiccated coconut
  • 3 tbsp sultanas

Note – you need to start this in the morning to be ready for dinner!

Dissolve the sugar in the 2tbsp warm water, then sprinkle the yeast on top and leave for 20 minutes. Sift the flour and salt into a mixing bowl, make a well in the middle and pour in the yeast mixture, yoghurt and water. Bring the mixture together using your hands, then turn out onto a lightly oiled surface and knead for 5-10 minutes, or until soft and pliable. Put the ball of dough back in the bowl, cover with lightly oiled clingfilm and leave for 6 hours to rise.

After 6 hours, turn the dough out onto a floured surface and knead a few times to knock the air out. Divide into three pieces, then roll each out into a square-ish sort of shape. Sprinkle one tbsp of almonds, coconut and sultanas in the middle of each.

Fold in the corners of each piece of dough to cover the filling and pinch together the edges. Turn over, and roll out again, into a roughly tear-drop shaped flat bread. Prick with a fork then place on a baking tray.

Bake at your oven’s hottest temperature for about 10 minutes, turning half-way through, then finish off under a hot grill to brown each side. Serve with an Indian dish of your choice – we had them with a vegetable biryani and it was delicious!

Hot cross buns

Yes, I know I’m a little late to the party with these, but I was so happy with how these turned out that I wanted to post them so I can refer back next Easter!

I chose this recipe from Cakes, Crumbs and Cooking because it seemed pretty simple and could be adapted to the ingredients I had on hand.

Mine didn’t turn out quite in perfect roll shapes as the dough was quite wet and sticky to work with, but I think generally speaking the look like a decent HCB…

I’ve never really been a fan of HCB’s so I can’t compare what I made to the ones you can buy, but the feedback from the pony was good and even I enjoyed half of one as well!

I’m entering these for the April Fresh From The Oven challenge, which this month is hosted by The Little Loaf.

Hot cross buns (recipe from Cakes, Crumbs and Cooking)

  • 150g strong flour
  • 175g plain flour
  • 25g cornflour
  • 1tsp salt
  • 1tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground coriander
  • 1/4tsp ginger
  • 1 heaped tsp dried yeast
  • 25g caster sugar
  • zest of one orange
  • 180ml milk
  • 100ml water
  • 30g butter
  • 125g sultanas
  • extra flour and water for the crosses
  • 1tbsp golden syrup

Start by covering the sultanas in boiling water and soaking for half an hour, to plump them up. Heat the milk almost to boiling point, then add in the butter and stir until melted. Leave to cool to room temperature.

Mix the flour, cornflour, salt, spices, yeast, sugar and orange zest in a large mixing bowl. Drain the sultanas and add those in too. Ad the milk and butter mixture and the 100ml water and stir in to the dry ingredients to form a wet, sticky dough. Cover and leave for 2 hours to rise.

Once risen, tip the dough out onto a lightly floured surface and knead quickly to knock the air out. Divide into equal pieces and shape into balls (I made 10 80g balls, the original recipe made 18 mini rolls. Place on a baking sheet, spaced out but not too far apart, like this…

Leave for another 45 minutes until risen again – they should be almost touching. Make a paste from the extra flour and water and pipe crosses onto the buns.

Bake at 200 degrees for about 20 minutes, or until golden. Heat the golden syrup and brush over the top of the buns, then either serve immediately or leave to cool then slice and toast, spread with butter. Delicious!

Homemade crumpets

I’m a firm believer that if you can make something yourself, chances are it will be 10 times better than anything you can buy.

For that reason, I hardly ever by pre-made cakes, biscuits or snacks, as the ones I make at home are tastier, (probably) more wholesome and I get the added enjoyment of making them.

I decided to see if the same theory would apply to crumpets, as I am rather a big fan of the shop bought variety but have never tried making them myself.

Making the batter was easy – stir it all together and let it rise, done. Cooking them on the other hand – not so much.

I don’t have any egg rings, so I used a metal biscuit cutter instead. I greased it well, as instructed, placed it in the frying pan and poured in the first spoonful of batter.

My first gripe with making the crumpets is that it’s a rather slow process, especially when you only have one ring and have to wash it and grease it between each use.

I was impressed with how the bubbles magically appear on top of the crumpets as they cook, but less magical was the faff of trying to get them out of the rings – no amount of greasing would help!

Eventually, I did end up with a plate of delicious, if not perfectly uniform crumpets. Were they better than shop-bought ones? Maybe a little, but for the amount of hassle and time I don’t really think it’s worth it.

Does anyone else regularly make their own crumpets, or are they just one of those things that are too easy and convenient to buy in?

Homemade crumpets (recipe from Delia online)

Makes 6-7

  • 112g strong plan flour
  • 1/2 tsp salt
  • 1/2 tbsp dried yeast
  • 1/2 tsp caster sugar
  • 140ml milk
  • 25ml water

Heat the water and milk until lukewarm, then sprinkle the sugar and yeast on top. Leave for about 15 minutes, or until the liquid has a frothy head on top. Sift the flour and salt together, then stir in the liquid yeast mixture until combined. Leave for an hour to rise.

Grease your egg ring / biscuit cutter / circular mould VERY WELL, and place in a heated frying pan, also greased. Pour one heaped tablespoon of the mixture in and spread to the sides of the ring. Leave on a medium heat for 5-7 minutes, until bubbles have appeared all over the surface.

Remove from the ring and flip upside down to brown the top, then set aside while you make the rest of the crumpets. Reheat in a toaster when ready to serve, and eat with lots of butter, jam, or whatever else you fancy.