Directions

1In a small bowl combine the 2.5 tablespoons lukewarm water and the yeast. Mix with a teaspoon to combine and allow to rest for 5 mins to get foamy.

2Using a stand mixer fitted with a whisk, or a hand whisk, combine flour, salt & remaining water and mix in a large bowl for 2-3 minutes in a stand mixer, or mix for 5 mins by hand.

3Next, add the baking powder and sugar, then drizzle in the yeast mixture and mix for a further minute or so until everything is completely combined.

4Cover the batter-filled bowl with a clean tea towel and set aside for 30 mins (use a timer) to proof/rise in a warm spot. If your kitchen is cool, warm the oven @ 80C fan-forced for 10 mins then turn it off, and then leave the bowl of batter to proof for the 30 mins. Once your batter is ready it will be bubbly.

5While the bowl is resting, butter the egg rings really well with Nuttelex so they release easily after cooking. Then warm your frypan to a medium heat adding half a tablespoon Nuttelex and swill it around to melt.

6Place the buttered egg rings in the frypan (make sure they are flat) - if the Nuttelex has melted away- add a little more to ensure the base of the frypan is not dry or patchy. Next, dollop 2 tablespoons (or an entire ice cream scoop) of the mixture into the rings - be careful not to fill the batter more than halfway. Cook between 2-3 mins or until top of crumpets don't look wet and there are lots of empty holes on top. Note: Cooking time can vary depending on your stovetop & frying pan, they may take up to 6-8 minutes. Just keep an eye on them to ensure they don’t burn on the bottom.

7Place another small dollop of Nuttelex in the pan to melt. Then use tongs to remove the rings and gently turn the crumpets onto the Nuttelex dollop to create a golden crust. Cook for another 1-2 mins checking that the top has no moisture left. When the crumpet batter is ready there will be lots of air bubbles. Traditionally crumpets are only cooked on one side only, not flipped over. But, if you’re going to eat the crumpets straight away, and you like extra crispy, this is the best way to make. When you flip them, be careful not to smoosh them so you don’t smear or block the bubbly bits.

8Repeat process until all the batter has been used. Then serve warm with a dollop of Nuttelex and /or add your fave topping. Homemade crumpets straight out of the frying pan will be wonderfully crispy on the outside so there is no need to toast them.

9These crumpets can be frozen or stored for up to 3 days in an airtight container. If you’re not serving them immediately toast them just before serving. If freezing - make sure crumpets are completely cooled on a wire rack- if layering them up in a container make sure there is something in between like baking paper so they don't stick to each other.