Crumpets on the water

Delicious, beautiful, lush, from simple products! Crumpets on the water are a great alternative to bread. Such crumpets are served to the first courses, to the second, to tea and just like that. They are ideal for a lean table. Even the next day, the crumpets do not lose their freshness.

wella

The author of the recipe

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Composition / ingredients

Servings:

For crumpets:

Flour

400

Water

Dry yeast

Vegetable oil

Sugar

Salt

to taste

For frying:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 22 % 14 g

Carbohydrates 65 % 41 g

319 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 55 min

Step 1:
How to make crumpets on the water? Prepare the products. Be sure to sift the flour, this will not only remove possible debris, but also make baking much more airy. I sift the flour twice.
Step 2:
Pour the dry ingredients into the flour — sugar, salt and yeast. If you want to serve crumpets instead of bread, make them saltier, sweet for tea.
Step 3:
Mix all the ingredients and pour the liquid ingredients (water and oil) into a bowl. Take refined, odorless oil. Heat the water slightly, until it is warm. Knead the soft dough, adding flour as needed. Flour may go more or less than stated in the recipe, it will depend on the dough. If you see that it is still too sticky, then add more, if it is too steep, add water.
Step 4:
As a result, you should get a soft, smooth, homogeneous dough. Gather it into a ball, cover it with a towel and let it stand in a warm place.
Step 5:
My bun doubled in 15 minutes. It may take you longer. Divide it into equal parts and form the dumplings in any way.
Step 6:
I first rolled out the pieces into a layer 5 mm thick, and then cut them into molds so that the products turned out smooth and beautiful.
Step 7:
Heat the oil in a frying pan over high heat. To check whether the oil has warmed up well enough in a frying pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process. Put the crumpets in oil and quickly fry them on both sides over medium heat until golden brown.
Step 8:
Serve the crumpets hot, straight from the pan.
Step 9:
You can spice up this beauty with chocolate, honey, jam, powdered sugar, nuts and everything your heart desires!
Step 10:
And this is what a crumpet looks like, rolled out with a thicker layer.

Dough for crumpets can be made with eggs, but then they will be too hard and will harden quickly.

They can be prepared without yeast, with a minimum of products. Knead the usual dough from salted water and flour, roll the cakes and fry!

Crumpets on water can not only be fried in oil, but also baked in the oven. However, it will take more time.

The smaller the size of the crumpets, the faster they fry.

Add not only salt and spices to the water for the dough – dried fruits and thin strips of vegetables will feel great in it.

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 "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The formed 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.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

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.