Cinnamon and Raisin Crumpets

Instructions

1. 1

   Mix warm milk, yeast, and sugar in a bowl. Let stand for 5 minutes until foamy to activate the yeast.

   Tip: This indicates your yeast is alive and ready to work.

2. 2

   In a large bowl, combine flour, salt, and ground cinnamon. Make a well in the centre and pour in the yeast mixture and melted butter.

   Tip: Sifting the cinnamon ensures even flavour distribution throughout.

3. 3

   Stir the mixture until combined, then gradually add warm water while mixing until you achieve a thick, smooth batter similar to pancake consistency.

   Tip: The batter should be looser than dough but thicker than milk.

4. 4

   Drain the soaked raisins and fold them gently into the batter, distributing them evenly.

   Tip: Soaking plumps the raisins and adds moisture to the final crumpets.

5. 5

   Cover the bowl with a damp kitchen towel and let the batter rise in a warm place for 45 minutes until bubbly and increased in volume.

   Tip: A warm cupboard or near (not on) a radiator works well.

6. 6

   Heat oil in a non-stick frying pan over medium heat. Place crumpet rings (or use a 7cm pastry cutter as a makeshift ring) on the hot pan.

   Tip: Crumpet rings prevent the batter from spreading while cooking.

7. 7

   Pour batter into the rings until three-quarters full. Cook for 3-4 minutes until the top appears set and holes form on the surface.

   Tip: The characteristic holes develop as steam escapes during cooking.

8. 8

   Carefully remove the rings and flip the crumpets. Cook for another 1-2 minutes on the reverse side until golden.

   Tip: Don't flip too early or the crumpets may fall apart before setting.

9. 9

   Transfer cooked crumpets to a wire rack. Repeat with remaining batter until all is used.

   Tip: Cooling on a rack prevents them from becoming soggy on the bottom.