Vegan Homemade Crumpets

Moving to England was very exciting. I remember going to the shops thinking all the food was different to what I was used to. I was eager to try so many things and crumpets were on the list. I remember the first time we bought a pack and we simply didn’t know what to expect. Is it going to be sweet? Is it going to be savoury? We did not know. We didn’t even toast them, we just ate them straight out of the packet. Oh we were so clueless and we did it all wrong. 

Fast forward a few years to my second attempt, this time toasted, with a generous knob of butter and a spoonful of strawberry jam. I remember biting into it, butter running down my face, hands and onto the carpet (and I must say it was worth the carpet stains). And that is simply when I fell in love with this delicious little yeasty, fluffy bun.

But enough teasing! it’s time to share these super fluffy, yeasty, soft homemade vegan crumpets with you guys. 

Some mornings call for nothing less than a crumpet (or a handful) and loads strawberry jam (it’s a must!). And guess what guys? I believe I have just the perfect, super simple crumpet recipe for such an occasion.

If you’re intimidated by the idea of making crumpets from scratch, don’t be! they are actually surprisingly simple to make. 

You will need some sort of a round ring, with a diameter of approx. 7-8cm. I used a silicone egg ring but a round cookie cutter will work too (just make sure you use kitchen tongs when you take it off the pan as it will get really hot). Friends, let’s do this!

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5 from 1 vote

Vegan Homemade Crumpets

Equipment

• Silicone egg ring

Ingredients

• 50 ml warm water
• 1 tbsp dried active yeast
• 1 tsp sugar
• 250 g strong bread flour
• 1 tsp baking powder
• 1 tsp salt
• 200 ml lukewarm plant milk

For greasing and frying

• olive oil

Instructions

• Place the yeast, sugar and warm water in a bowl and stir until both the yeast and sugar have dissolved. Cover with cling film and leave in a warm spot for 15 minutes.
• After 15 minutes, sift in the flour, baking powder and salt, pour in the milk and whisk to combine.
• Once there are no lumps, cover it with cling film and place in a warm spot for around 35-40 minutes until bubbly.
• Grease a frying pan with a little oil and heat over low heat. Lightly grease a 7-8cm diameter egg/crumpet ring and place on the pan. Spoon batter into the ring so it comes halfway up the sides and fry for around 5 minutes until the tops look dry.
• Take the ring off, then flip over and cook for 1-2 mins until golden and firm. Repeat with the remaining batter.
• Serve toasted.