Rosemary and Sea Salt Crumpets

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: The water temperature should be around 37°C for best yeast activation.

2. 2

   Add flour and salt to the yeast mixture, stirring until a thick, smooth batter forms. The consistency should resemble thick pancake batter, not a dough.

   Tip: Don't knead—crumpet batter should remain loose and pourable.

3. 3

   Stir in the melted butter and chopped fresh rosemary until evenly distributed throughout the batter.

   Tip: Reserve a tiny pinch of rosemary for garnishing the tops if desired.

4. 4

   Cover the bowl with a damp tea towel and let the batter rise at room temperature for 45 minutes to 1 hour until slightly risen and bubbly.

   Tip: A warmer environment will speed up rising time.

5. 5

   Heat a non-stick frying pan or griddle over medium heat and lightly oil it. Place crumpet rings (or egg rings) on the surface.

   Tip: Crumpet rings keep the batter contained and create the characteristic shape and holes.

6. 6

   Pour batter into the rings until three-quarters full. Cook for 8-10 minutes without moving them, until the tops are set and holes have formed.

   Tip: The bottom should be golden and lacy with characteristic holes forming across the top.

7. 7

   Carefully remove the rings using tongs or a small spatula. Flip the crumpets and cook for another 2-3 minutes until the other side is lightly golden.

   Tip: The flip side won't have the characteristic holes—that's normal and expected.

8. 8

   Transfer cooked crumpets to a wire rack and immediately sprinkle with sea salt flakes while still warm. Serve warm with butter, jam, or honey.

   Tip: Crumpets are best enjoyed fresh and warm, but can be toasted later if needed.