Saffron Crumpets

Instructions

1. 1

   Steep saffron threads in 100ml of warm water for 10 minutes until the water turns golden yellow and releases the saffron's essence.

   Tip: Warming the saffron water helps extract more colour and flavour from the threads.

2. 2

   In a large bowl, combine flour, yeast, and salt. Create a well in the centre.

   Tip: Sifting the flour helps incorporate air and prevents lumps in your batter.

3. 3

   Pour the warm milk, saffron-infused water, honey, melted butter, and beaten egg into the well. Whisk together until you have a smooth, thick batter.

   Tip: The batter should be thicker than pancake batter but thinner than cake batter.

4. 4

   Cover the bowl with a damp cloth and let the batter rest at room temperature for 1 hour until it becomes bubbly and rises slightly.

   Tip: This resting period allows the yeast to ferment and develop flavour.

5. 5

   Stir the baking soda into the batter just before cooking—it will cause the mixture to bubble and become airy.

   Tip: Add baking soda at the last moment for maximum lift and texture.

6. 6

   Heat a non-stick crumpet ring or muffin ring on a lightly buttered griddle or frying pan over medium heat until it's hot.

   Tip: Crumpet rings create those characteristic holes; if you don't have them, use a 7cm circular cutter.

7. 7

   Pour batter into the ring until it's about two-thirds full. Cook for 5-6 minutes until the top is set and riddled with holes.

   Tip: Don't flip—crumpets cook from the bottom up; the top should look pale and porous.

8. 8

   Lift the ring away carefully and transfer the crumpet to a wire rack to cool. Repeat with remaining batter.

   Tip: If holes aren't forming, your batter may be too thick; thin it slightly with warm milk.