This recipe was first published in Taste magazine.
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Ingredients
Espresso butter
Crumpets
Method
1.Start espresso butter the night before. Place the medium-ground coffee in a bowl, stir in the cream until well combined and seal with plastic wrap. Refrigerate overnight.
2.Strain the cream mix through a muslin-lined sieve into a bowl, squeezing to get out as much liquid as possible. Place coffee-infused cream in a mixer, add icing sugar, salt and fine-ground coffee and beat until it solidifies, with the butter fat separating from the liquid (5-10 minutes).
3.Squeeze out as much of the watery whey as you can and roll butter into a log. Wrap log in plastic wrap and refrigerate until required.
4.For the crumpets, gently warm the milk and water until tepid. Stir in the sugar and yeast until dissolved then set aside in a warm place until it becomes frothy (around 20 minutes).
5.Sieve the flour, baking soda, cinnamon and a pinch of salt into a large bowl. Make a well in the centre and gradually pour in the yeast mixture, stirring slowly until combined. Cover bowl with a damp tea towel and set aside for 1 hour or until bubbles appear on the surface.
6.Heat a 20cm cast-iron frying pan over medium heat. Rub surface with vegetable oil then pour in 2 cups mixture. Cook for 5-7 minutes or until tiny bubbles appear and leave little holes on the surface. Using a spatula, flip and cook for 1-2 minutes on the other side. Place in a warm oven while you cook the remaining crumpets.
7.Serve warm with a slice of espresso butter on top.
Note
- Makes 8 large crumpets.
