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A Travelling Cook: Jumbo vegan crumpets

Jumbo vegan crumpets

                                   

It's always interesting the foods and equipment that you can find in foreign countries and those you cannot. English muffins are readily available here (well a German version to be precise) whilst crumpets are no where to be seen. You can buy them at expat shops, but it's Sunday when the shops are closed and being me, I decided to have a try at making my own.  The ideal is to make the crumpets using 'egg rings' which enable the crumpets to hold their shape and I daresay easier to flip also but I've not been able to find any, so I decided to just make two pan sized ones!

I needed to buy quite a bit of cooking equipment here in Leipzig when I first moved here and my choices have been limited to large department stores that are quite pricey (a bit like Australia's Myers or David Jones) or Euro shops that have limited stock. I like Ikea but it necessitates a bus trip to Halle about 30 minutes away. I miss having loads of Asian discount stores and Kmart for cheap but functional kitchen equipment!

Anyway, give these crumpets a try (rings or not) and see how you go. You'll need at least an hour free with rising and cooking times. You could even make the batter the night before for breakfast although it would taste far more yeasty (in this situation I'd probably halve the yeast due to the longer fermenting/proofing of the dough).

Ingredients

Instructions
  1. In a bowl or cup stir together yeast and 1 cup of water. Let stand for 5-10 minutes. 
  2. Warm milk and butter in a saucepan or the microwave but do not boil or make too hot or you will kill the yeast. You're aiming for lukewarm.
  3. Add flour, salt and sugar to a bowl and stir well.
  4.  Add warm milk and  butter and mix until the batter become smooth. I added an extra half cup of water to assist this. 
  5. Let stand for 30 minutes in a warm place.
  6. Stir in baking powder dissolved in water and leave to rise 20 to 30 minutes.
  7. Grease non-stick fry pan and heat over medium-low heat. 
  8. Reduce heat to low, pour in batter and cook crumpets until tops look dry, about 15 minutes. A low heat enables them to bubble nicely and cook through without burning the bottom in the pan
  9. Flip them over and cook for about 5 minutes. 
  10. Serve toasted with more dairy free spread, jam, Vegemite or golden syrup. Delish!


Labels: , , ,

A Travelling Cook: Jumbo vegan crumpets

Sunday, February 8, 2015

Jumbo vegan crumpets

                                   

It's always interesting the foods and equipment that you can find in foreign countries and those you cannot. English muffins are readily available here (well a German version to be precise) whilst crumpets are no where to be seen. You can buy them at expat shops, but it's Sunday when the shops are closed and being me, I decided to have a try at making my own.  The ideal is to make the crumpets using 'egg rings' which enable the crumpets to hold their shape and I daresay easier to flip also but I've not been able to find any, so I decided to just make two pan sized ones!

I needed to buy quite a bit of cooking equipment here in Leipzig when I first moved here and my choices have been limited to large department stores that are quite pricey (a bit like Australia's Myers or David Jones) or Euro shops that have limited stock. I like Ikea but it necessitates a bus trip to Halle about 30 minutes away. I miss having loads of Asian discount stores and Kmart for cheap but functional kitchen equipment!

Anyway, give these crumpets a try (rings or not) and see how you go. You'll need at least an hour free with rising and cooking times. You could even make the batter the night before for breakfast although it would taste far more yeasty (in this situation I'd probably halve the yeast due to the longer fermenting/proofing of the dough).

Ingredients
  • 3  and 1/2 cup  flour
  • 2 tbsp dairy free butter
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tsp dry yeast (or 2 sachets)
  • 1 and 1/2 cups warm water
  • 1 cup dairy free milk (I used oat milk)
  • 1/2 tsp baking powder dissolved in 1/4 cup warm water (or you could use self raising flour of course and omit the baking powder)

Instructions
  1. In a bowl or cup stir together yeast and 1 cup of water. Let stand for 5-10 minutes. 
  2. Warm milk and butter in a saucepan or the microwave but do not boil or make too hot or you will kill the yeast. You're aiming for lukewarm.
  3. Add flour, salt and sugar to a bowl and stir well.
  4.  Add warm milk and  butter and mix until the batter become smooth. I added an extra half cup of water to assist this. 
  5. Let stand for 30 minutes in a warm place.
  6. Stir in baking powder dissolved in water and leave to rise 20 to 30 minutes.
  7. Grease non-stick fry pan and heat over medium-low heat. 
  8. Reduce heat to low, pour in batter and cook crumpets until tops look dry, about 15 minutes. A low heat enables them to bubble nicely and cook through without burning the bottom in the pan
  9. Flip them over and cook for about 5 minutes. 
  10. Serve toasted with more dairy free spread, jam, Vegemite or golden syrup. Delish!


Labels: , , ,

6 Comments:

At February 9, 2015 at 2:14 AM , Blogger Johanna GGG said...

these sound lovely - I have always wanted to make crumpets - have never owned egg rings because I never make eggs but this might be a good reason to buy them - I wonder if the egg rings also help with height as they can't just spread out

 
At February 9, 2015 at 9:46 AM , Blogger Cate Lawrence said...

the egg rings help with the shaping definitely, you generally fill the egg rings 3/4 of the way and then they rise as they cook to the top of the ring.

 
At February 9, 2015 at 11:58 AM , OpenID littleveganbear said...

I'm with Johanna - I've always wanted to make crumpets but for some reason never have! My boyfriend loves them too, and we always talk about making them. This might be the incentive I need!

 
At February 10, 2015 at 12:43 AM , Blogger quincesandkale said...

I've been thinking of making crumpets for the last few months. This has reminded me I must get my act together.

 
At February 11, 2015 at 9:42 AM , OpenID lentilinstitution said...

I would never have thought of making crumpets, but these look really good. Much better than the plasticky bought ones. As for egg rings, I have only ever used them for shaping vegie burgers if the filling is too soft to hold its shape.

 
At February 12, 2015 at 11:33 PM , Blogger rika@vm said...

I found one vegan-friendly crumpets at Cole, they were ok, but tasty with some ‘butter’, dang, your homemade crumpets are making me hungry! I really want to make them!

 

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