Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 teaspoon sugar1/3 cup warm milk (110° to 115°)4 tablespoons butter, melted, divided1 egg1 cup all-purpose flour1/2 teaspoon salt
Preparation
In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring.
Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
