Crumpets in the Air Fryer
Light, airy British crumpets with the characteristic holes, baked in small greased moulds in the air fryer without being turned. Toast them until crisp at the edges, and serve them warm with butter that melts down into the holes.
Equipment
- 1 Air fryer
- 4 Ramekins About 9 cm in diameter, or other ovenproof moulds with a solid base
- 1 Large mixing bowl
- 1 Whisk
- 1 Small pot
- 1 Small bowl
- 1 Kitchen towel
- 1 Brush
- 1 Spoon Large
- 1 Small knife
- 2 Oven mitts Heatproof, or pot holders
- 1 Cooling rack
Ingredients
225 g plain flour
2 dl whole milk
1 dl water
15 g yeast Fresh
1 tsp salt Fine
0.5 tsp bicarbonate of soda- 2 tbsp water Lukewarm, for the bicarbonate of soda
For the moulds
20 g butter Melted
To serve
- 50 g butter
Instructions
Preparation
- Heat 2 dl whole milk and 1 dl water in a small saucepan until the liquid is lukewarm, about 37 °C.
- Pour the warm liquid into a large mixing bowl and dissolve 15 g yeast in it.
- Add 225 g plain flour and 1 tsp salt, and whisk vigorously for 2 minutes, until the batter is smooth, stretchy and runny, like a thick pancake batter.
- Cover the bowl with a tea towel and leave the batter to rise in a warm place for 45 minutes, until it has clearly grown and the surface is full of bubbles.
- Dissolve 0.5 tsp bicarbonate of soda in 2 tbsp water in a small bowl, and gently stir it into the batter. Leave the batter to rest for 15 minutes, until it bubbles up again.
- Melt 20 g butter in the saucepan while the batter rests, and get out a pastry brush.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan. Place the 4 empty moulds in the basket and let them warm up for 3 minutes, so they are hot when the batter goes in.
- Pull out the basket and brush the hot moulds thoroughly on the bottom and sides with the melted butter.
- Divide half of the batter between the 4 moulds with a large spoon, without stirring the bowl, so the bubbles are kept. The moulds should be about a third full, which is about 1.5 cm of batter.
- Bake the crumpets at 170 °C for 12 minutes without turning them, until the surface is full of holes, has set and is lightly golden.
- Lift the hot moulds out with oven gloves or pot holders, loosen the crumpets around the edge with a small knife, and tip them out onto a wire rack.
- Brush the moulds again, divide the rest of the batter between them, and bake the second batch at 170 °C for 12 minutes in the same way.
- Turn the air fryer up to 200 °C. Place 4 crumpets at a time directly in the basket, holey side up, and toast them for 3 minutes, until they are golden and crisp at the edges.
To serve
- Serve the crumpets warm with 50 g butter, which melts down into the holes.
Notes
Tips for a perfect result:
The batter should be runny, like a thick pancake batter. If it is too stiff, the bubbles cannot break through the surface. Do not stir the batter after it has rested with the bicarbonate of soda, and fill the moulds only a third full, so the crumpets come out about 2 cm tall and have time to bake through. If the first crumpet is still doughy in the middle, give the next batch 1-2 minutes more. The holes:
The preheated, greased moulds give heat from below, so the bubbles from the yeast and bicarbonate of soda rise up and open the surface before the top sets. That is why the crumpets should not be turned during baking. Moulds:
Use ovenproof moulds with a solid base, about 9 cm in diameter, e.g. ramekins or small metal tart tins. The batter is too runny for rings without a base. Variation:
Replace 50 g of the flour with wholemeal flour for a slightly heartier flavour, or use 5 g of dried yeast instead of fresh yeast. The batter is unsweetened, so the crumpets work with both sweet and savoury toppings. Serving:
Classic with butter alone. Also try them with jam, honey, a slice of cheese or a poached egg. Portion size:
The recipe makes 8 crumpets, so 2 per person. If your air fryer is smaller, you can bake 2-3 moulds at a time in several rounds.
The batter should be runny, like a thick pancake batter. If it is too stiff, the bubbles cannot break through the surface. Do not stir the batter after it has rested with the bicarbonate of soda, and fill the moulds only a third full, so the crumpets come out about 2 cm tall and have time to bake through. If the first crumpet is still doughy in the middle, give the next batch 1-2 minutes more. The holes:
The preheated, greased moulds give heat from below, so the bubbles from the yeast and bicarbonate of soda rise up and open the surface before the top sets. That is why the crumpets should not be turned during baking. Moulds:
Use ovenproof moulds with a solid base, about 9 cm in diameter, e.g. ramekins or small metal tart tins. The batter is too runny for rings without a base. Variation:
Replace 50 g of the flour with wholemeal flour for a slightly heartier flavour, or use 5 g of dried yeast instead of fresh yeast. The batter is unsweetened, so the crumpets work with both sweet and savoury toppings. Serving:
Classic with butter alone. Also try them with jam, honey, a slice of cheese or a poached egg. Portion size:
The recipe makes 8 crumpets, so 2 per person. If your air fryer is smaller, you can bake 2-3 moulds at a time in several rounds.
Nutrition
Calories: 355kcalCarbohydrates: 43gProtein: 8gFat: 16gSaturated fat: 10gPolyunsaturated fat: 1gMonounsaturated fat: 4gTrans fat: 0.5gCholesterol: 42mgSodium: 850mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 465IUCalcium: 73mgIron: 0.7mgNet carbohydrates: 41g
