Delicious, simple home-made pastries, familiar to many since childhood. Crumpets are soft, with a delicate creamy taste. They are good in hot and cold form, with tea and milk, with sour cream or berry sauce.
In warm water, dilute the yeast until dissolved, add kefir at room temperature and a pinch of sugar, and mix. Leave until bubbles appear all over the surface (20-30 minutes).
Pour in the soda, stir - it neutralizes the acid of kefir, add the rest of the sugar, salt, half of the flour, knead well.
Add the second half of the flour, combine, pour the melted butter at room temperature (or slightly heat it).
Knead the dough well in a bowl.
Put on a greased work surface, continue to knead - pull into the layer, roll and repeat several times.
After 2-3 such repetitions, the dough becomes elastic and obedient.
Roll up in a bun, cover with a bowl so that it does not air.
After 20 minutes, the rested dough can be cut.
Roll out in a layer 7-10 mm thick, cut out different-sized circles with pastry cuts, you can use cups of different diameters.
At the edges make notches in the form of petals. Fold the pyramids in two or three layers, starting from a larger diameter to a smaller one, and press down the center with your finger.
Preheat vegetable oil (or a mixture of vegetable and ghee) in a deep frying pan or saucepan.
For the test, lower a small piece into the oil, if it is hot enough - the edges of the dough will begin to bubble and blush.
Now you can bake crumpets on medium heat. With a thin stick, pierce the center of the "pyramid", lower it into the oil and rotate it quickly around the axis. The oil will penetrate between the layers and the crumpets will begin to "bloom". Thanks to the hole in the dough from the stick, the oil boils in the center of the crumpets, and they are well baked, despite the layers.
When the dough is browned from the bottom, turn it over and fry the other side.
Ready-made crumpets spread on a paper towel to remove excess oil.
In the same way, I bake "firewood" from a steep unleavened dough, resulting in thin flowers with crispy petals, delicious!
Crumpets are well baked, and between the layers are porous and soft.
From the remains of the dough, you can cut lozenges and also strung on a stick, fry.
The number of crumpets will depend on the thickness of the rolled dough and the size of the forms. I have three die-cuts with a diameter of 7 cm, 6 cm and 4.7 cm, they are in the photo. Ready-made crumpets in three tiers, height from 4.5 to 6 cm, it turned out 14 pieces, in two tiers ( diameter 6 cm and 4.7 cm) there were 6 pieces, and the lozenges from the last roll are the remains - they are on a plate, separate photo. If the forms are larger or smaller, the number will be different. The two-tiered ones, as soon as they cooled down, I froze them in a quick freeze. When then defrosted naturally and heated in a mikrushke under the hood, literally 3-4 seconds, they were like freshly baked.
The taste of the dough is almost neutral and crumpets can be eaten with any additives.
Sprinkle the cooled crumpets liberally with powdered sugar and serve with berries or berry sauce.
If you want to eat with the first course, you can sprinkle half of the crumpets with powder, and sprinkle the rest with herbs and spices, it turns out very appetizing.
Try to cook crumpets in this way, very convenient, fast and delicious.