Daniel Driemeyer's Honey Crumpets With Burnt Honey Butter
“On 30 July, Jackie Cameron School of Food & Wine participated in the 2023 Honey Festival hosted by the KZN Bee Farmers Association, held at the Pietermaritzburg Royal Show Grounds. Enjoy Daniel Driemeyer’s sensational Honey Crumpets with Burnt Honey Butter Recipe.”
Honey Crumpets with Burnt Honey Butter Recipe
Ingredients:
250ml full cream milk
200g champagne valley flour
1 tsp dried yeast
1 tsp Hulett's castor sugar
1/2 tsp oryx fine salt
Burnt honey butter :
5 Tbsps clear honey
140g unsalted butter
Pinch of oryx fine salt
Extra: 2 Tbsps sunflower oil
Method:
Gently heat the milk in a saucepan until it starts to bubble. Leave to cool. In a separate bowl put the flour, yeast, sugar and half a teaspoon fine salt and gradually mix in the cooled milk to make a smooth batter. Make honey butter by heating the honey in a saucepan over medium high heat. Let it bubble until deep gold in colour, then remove and cool slightly.
Use a wooden spoon, beat butter in a large bowl until pale and fluffy. Add a pinch of Oryx fine salt, then fold in warm honey. Heat pan to high heat. Grease insides of cooks rings with oil. Heat non stick frying pan over low medium heat. Add 1 tbsp oil and put rings or cookie cutter in pan. Spoon batter into the rings until half full. Let crumpets cook slowly for about 10 minutes or until mixture has set and bubbles have popped. Lift rings out carefully and plate crumpets. Serve with honey butter.