Sweet classic crumpets do not require any expensive ingredients; any housewife in the house always has everything she needs for this delicious delicacy. This pastry in Russia was very common and was prepared both in peasant huts and in the houses of wealthy nobles.
It is necessary
- 3 eggs;
- 1 bag of dry yeast (21 g);
- 1 glass of milk (250 gr);
- 2 cups flour (about 350 g);
- 50 grams of butter;
- 6 teaspoons of sugar (for those who like more bland dough, the amount can be reduced to 3 teaspoons);
- 0.5 teaspoon salt;
- some vegetable oil;
- mixer or kitchen broom;
- a saucepan for 3 - 4 liters;
- a metal mug or small saucepan;
- wide metal bowl;
- pan;
- clean kitchen towel.
Instructions
Step 1
Heat the milk so that it is warm but not hot. Stir yeast and sugar in it and leave for a few minutes.
Step 2
At this time, take butter, cut it into small pieces and melt in a water bath. If this is not possible, you can use an ordinary saucepan, but then you need to carefully monitor so that the oil does not boil and, moreover, does not burn. If smoke appears, it means that you have overheated it, which will not have a very good effect on the taste of the crumpets.
Step 3
Pour the yeast-diluted milk into a large bowl or saucepan. Add salt and ghee.
Step 4
Beat the eggs in there and stir everything thoroughly.
Step 5
After that, you can add flour. Stir thoroughly so that no lumps remain. The consistency of the finished dough should be similar in density to high-quality sour cream - that is, a little thicker than the pancake dough.
Step 6
Now you need to cover the bowl with a clean towel and leave for an hour and a half in a warm place. Yeast dough should work fine.
Step 7
Preheat a skillet and pour vegetable oil or fat on the bottom so that it completely covers the bottom. The classic recipe calls for frying donuts in goose fat with the addition of cow oil, but since this is problematic nowadays, you can get by with pork fat, deep fat or ordinary sunflower oil.
Step 8
Spoon the dough with a tablespoon and gently lower it into a preheated skillet. As soon as the bottom of the crumpet has acquired a golden hue, turn it over and fry on the other side.
