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Riberry Crumpets with Whipped Butter and Sugarbag Honey
- Steps
- Ingredients
Steps
Riberry Crumpets
- Preheat the oven to 30°C fan-forced.
- Warm the milk to 41°C in a small saucepan. Remove saucepan from the heat.
- Add the yeast and sugar to the saucepan of milk, stir and set aside for 6-8 minutes or until yeast activates.
- When yeast has activated, place flour, sour cream, yeast mixture and salt into a food processor and process until smooth and just combined, scraping down the sides.
- Transfer to a medium bowl, cover with a damp tea towel and place in the oven at 30°C for 35 minutes or until tripled in size.
- Whisk baking powder into batter until just combined. Fold riberries through the batter. Return the bowl to 30°C oven, covered with a damp tea towel for a further 20-25 minutes or until doubled in size.
Whipped Butter
- Meanwhile, combine butter, pandanus vinegar and shoyu in the bowl of a stand mixer fitted with a scraper blade and beat until pale and aerated.
- Transfer butter to a piping bag, cut a 1cm wide opening and pipe into serving dish. Use a teaspoon to create a small indent in the centre.
Sugarbag Honey
- Fill a small serving dish with honey.
Riberry Crumpets (continued)
Crumpet batter
- Warm a heavy based cast iron fry pan on low heat.
- Grease the hot cast iron pan and 7.5cm ring moulds with grapeseed oil. In batches, fill the ring moulds with batter, just underneath the top level of the mould. Cook for 10-12 minutes on the first side or until bubbles appear and set all over the surface and underside is a deep golden brown. Remove the ring moulds, flip crumpets over and sear briefly to set the bubbles.
- To serve, place 3 crumpets on the serving plate with Whipped Butter and Sugarbag Honey on the side.