Crumpets

750 ml (3 cups) milk
7 g dry yeast
1 tsp raw honey
30 g unsalted butter, finely grated
500 g plain flour, sifted
1 tsp salt

TIP: You’ll need egg rings or metallic cookie cutters to make these.

Warm the milk in a saucepan to lukewarm to the touch (if it’s too hot, you’ll kill the yeast.) Set aside 2 tbsp of the warmed milk, and stir in yeast. Stir the honey into the remaining 710ml milk until dissolved, then stir in the butter until melted.

Combine flour and salt in a large bowl. Make a well in the centre and stir in the milk and butter mixture, then the yeast. Stir until combined.

Cover with cling wrap and leave to rise for 1 hour in a warmish place. It should be bubbly and thick and able to be poured slowly. Transfer to a jug.

Grease egg rings or cookie cutter and melt some butter onto a large heavy-based frying pan. Heat over medium heat, place rings in the pan and pour mixture two-thirds of the way up the rings; don’t overfill as the crumpets will continue to rise.

Cook for around 6 minutes. You’ll see bubbles on top. Remove rings and flip onto the other side for around 2 minutes.

Serve warm with your favourite breakfast toppings. Mine? Berries, maple syrup and lots of butter.

Recipe adapted from Feast Magazine. Image via Let’s Eat Smart.