Crumpets

Instructions

1. 1
   In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, sugar, and fine salt.
2. 2
   Pour the warm whole milk and warm water into the dry ingredients. Beat vigorously with a wooden spoon or hand whisk for a full 5 minutes to activate the gluten; the batter should look like a thick, elastic, heavy paste.
3. 3
   Cover the bowl with a damp cloth and let the batter rest in a warm area for 45-60 minutes until it becomes light, frothy, and completely filled with active surface bubbles.
4. 4
   In a small cup, dissolve the baking soda in two tablespoons of warm water. Fold this into the proofed batter smoothly for 1 minute. Let the batter rest for another 10 minutes to allow more bubbles to develop.
5. 5
   Generously grease the inside of 4 metal crumpet rings (about 8-10 cm in diameter) with butter, and heat a large non-stick skillet over medium-low heat.
6. 6
   Lightly grease the surface of the skillet with butter and place the metal rings directly onto the pan to preheat.
7. 7
   Spoon the bubbly batter into each metal ring, filling them slightly under the halfway mark (about 1 cm thick).
8. 8
   Cook undisturbed over medium-low heat for 10-12 minutes. You will see bubbles rise up through the batter, burst, and form permanent chimney holes, just like the texture in `Crumpets.png`. The top surface should dry out completely and look set, losing any raw wet sheen.
9. 9
   Carefully slide the metal rings off the crumpets (run a thin knife around the inside edge if they resist). Flip the crumpets over and cook the hole-filled top side for just 1-2 minutes to lightly color them without closing the chimneys.
10. 10
    Remove from the skillet and place them hot onto a clean white plate, overlapping them slightly for styling.
11. 11
    Immediately place a hefty square of salted butter right in the center of the hot crumpet so it melts into a glossy glaze, dripping into the small holes before enjoying warm.