Sunday breakfast

Homemade crumpets

When I lived in my previous life in London, I used to enjoy crumpets for breakfast on weekends. It doesn't get much more British than that, you know. And sometimes I miss the freshly baked rolls spread with a good dollop of butter and super sweet jam. But yes, a quick trip to our British neighbors for a Sunday brunch can get a bit pricey. Time to whip up a recipe myself. And I succeeded. From now on, you can enjoy your warm crumpets right in your own bed. Just kick your loved one out, because in an hour you'll be with warm rolls under the covers. You want this. Really.

For two each:

• 400 ml milk
• 1 tbsp dried yeast
• 1 tsp sugar
• 300 grams of flour
• 1/2 tsp baking soda
• a ring mold

1. Heat the milk over low heat.
2. Put the yeast and sugar in a large bowl and add the milk. Place in a warm spot.
3. Sift the flour, baking soda, and a teaspoon of salt into a large bowl, make a well in the center, and add the milk with the yeast.
4. Mix everything well together. Cover with a damp tea towel and set aside for 45 minutes.
5. Grease a ring mold and let it warm up in a frying pan.
6. When the mold is warm, pour the batter into the mold using a measuring cup.
7. Let the batter rise over low heat like a pancake.
8. As soon as holes appear, flip the crumpet over. Cook for a few more minutes.
9. Serve the crumpet warm with a dollop of salted butter and a spread of jam or with a slice of smoked salmon.