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Corman Artisan


Crumpets by Miek Paulus for the perfect Easter brunch

24 crumpets

  • Sift the flour, baking powder, sugar and salt into a large bowl.
  • Dissolve the yeast in the water.
  • Add the dissolved yeast to the dry ingredients.
  • Then combine into a homogenous mixture.
  • Grease a pan with butter, grease also a few rings, and place in the pan. Heat all.
  • Now fill 3/4 of the rings with the mixture.
  • Allow to bake for 10 minutes on a low flame until holes start to form on the crumpets’ surface.
  • Remove the rings, cover the pan, and finish baking for another 2 to 3 minutes.
  • Leave to cool.
  • Lightly toast the crumpets and serve with butter or honey.


500 g flour
24 g baking powder
18 g salt
18 g sugar
750 g water
15 g Fresh yeast