Composition / ingredients
Step-by-step cooking
Step 1:
How to make delicious yeast crumpets at home? Very simple! First, prepare the necessary ingredients according to the list. Take the flour of the highest grade. Yeast is fast-acting, those that are added immediately to flour. I have refined sunflower oil, but you can replace it with olive or other vegetable oil to taste.
Step 2:
Sift 300 g of flour into a bowl.
Step 3:
Add yeast, sugar and salt. Mix everything together. And if your yeast is different? If you have pressed or dry yeast that needs to be activated with warm water, then mix the flour only with salt. In warm water, dissolve the sugar and yeast and wait for the appearance of a fluffy cap. Also make a recess in the flour and pour the yeast mixture and vegetable oil into it. And knead the dough. And then everything is according to the recipe.
Step 4:
Make a recess in the flour. Pour warm water into the recess (37-40°C) and sunflower oil. Knead the elastic soft pliable dough with your hands. If it remains slightly sticky after kneading, let it. It will still be possible to add another approx. 50 g of flour after proofing.
Step 5:
Sprinkle the finished dough with flour on top so that it does not curdle, and leave for 1 hour in a warm place under a towel to rise.
Step 6:
Pour the remaining 50 g of flour into the approaching dough and knead again. Flour may need more or less. I needed less - about 20 g. I could have added more, but then the dough would have lost its splendor and elasticity. Therefore, focus not so much on the numbers in the recipe as on the consistency of the dough.
Step 7:
Make a long sausage out of the dough and cut it into 10-12 identical pieces.
Step 8:
Roll out each part with your hands into a small sausage and form donuts shaped like donuts with a hole in the middle. You can make the usual round shape of the crumpets, then it's enough to simply roll round cakes out of balls, shaped like cheesecakes.
Step 9:
Heat vegetable oil in a frying pan and fry the crumpets on medium heat for 3-5 minutes on each side until golden brown.
Step 10:
If the oil starts shooting strongly, cover the pan with a lid. Transfer the finished crumpets to paper napkins so that excess fat is absorbed.
Step 11:
Cool the crumpets slightly and sprinkle with powdered sugar if desired. Bon appetit!
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Dry yeast - 410 kcal/100g
