Home › The World's Kitchen › Crumpets

Crumpets

Place a pint of milk in saucepan on fire, and as soon as it comes to a boiling point set it to cool. Add a teaspoon salt and gradually dredge in a pound sifted flour, sharply stirring while adding it with spatula. Then add half ounce compressed yeast, beat continuously for ten minutes, set in warm place to raise for one hour and thirty minutes, pour in three tablespoons melted butter and briskly beat again. Roll out paste on a lightly floured table in twelve equal round cake forms. Arrange them on a lightly buttered pastry tin, lightly butter surface of each, set in moderate oven for thirty minutes or until a nice golden colour, remove, dress on a dish with folded napkin and serve.