Type what you have

Ingredients

• ✓ sugar
• plum
• water

Instructions

1. 1 Place plums in a large stockpot; add enough water to cover bottom of the pot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool at room temperature for 2 hours.
2. 2 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
3. 3 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 2 hours.
4. 4 Bring plums to a boil; add sugar. Reduce heat; simmer until thickened, about 15 minutes.
5. 5 Meanwhile, inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until plum butter is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack plum butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot; rest, several inches apart, until cooled. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By 1-800-FLOWERS

Ingredients

• ✓ sugar
• yukon gold potato
• butter
• all-purpose flour

Instructions

1. 1 Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
2. 2 Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
3. 3 Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
4. 4 Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.

By Tor

Ingredients

• ✓ sugar
• lemon juice
• egg
• butter
• lemon zest

Instructions

1. 1 Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
2. 2 Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

By Al Marti Voss

Ingredients

• ✓ sugar
• self-rising flour
• baking soda
• egg
• milk
• butter

Instructions

1. 1 Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
2. 2 Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

By Deanna Latendresse

Ingredients

• ✓ sugar
• egg
• all-purpose flour
• milk
• vegetable oil
• butter

Instructions

1. 1 Beat eggs with a whisk in a large bowl. Add flour and whisk until mixture is smooth. Whisk in milk, sugar, and oil until well combined. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
2. 2 Heat a small, heavy skillet over medium heat. Melt 1 teaspoon butter in the hot skillet. Add 1/4 cup pancake batter and tilt the skillet to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly, which is normal; if it curls too much, add more milk to remaining batter. Stack pancake on a plate and repeat with remaining butter and batter.

By Cathy Wiechert

Ingredients

• ✓ sugar
• egg
• quark
• all-purpose flour
• vanilla sugar
• salt
• oil

Instructions

1. 1 Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
2. 2 Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
3. 3 Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

By Allrecipes Member

Ingredients

• ✓ sugar
• water
• milk
• active dry yeast
• oat flour
• whole wheat flour
• salt

Instructions

1. 1 Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2. 2 Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

By Patty Pelfrey

Ingredients

• ✓ sugar
• egg
• milk
• all-purpose flour
• salt
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes.
3. 3 Stir in milk.
4. 4 Sift together flour, sugar, and salt in a separate bowl. Add to egg mixture; mix until batter is smooth.
5. 5 Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes.
6. 6 Cook until light brown on bottom, 1 to 2 minutes.
7. 7 Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

By Amber Adamson Kincheloe

Ingredients

• ✓ sugar
• green cardamom
• milk
• white rice
• butter
• butter
• cinnamon

Instructions

1. 1 Crush cardamom seeds with a rolling pin until very fine; place in a deep heavy pan. Add milk, rice, and 1 cup butter; cook over medium heat, while slowly stirring, for 90 minutes. Reduce heat if necessary to prevent milk from boiling or overheating. Stir in sugar; continue cooking until thickens, about 15 minutes more.
2. 2 Pour rice mixture into a serving bowl. Add 3 tablespoons butter on top; let melt. Dust with cinnamon. Serve warm or cold.

By MaryBeth B

Ingredients

• ✓ sugar
• all-purpose flour
• salt
• milk
• egg
• butter
• confectioners sugar

Instructions

1. 1 Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
2. 2 Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
3. 3 Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
4. 4 Make the second pancake the same way. Dust with confectioners' sugar and serve.

By LynzzPaige

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• heavy cream
• butter
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Sift flour, baking powder, sugar, and salt together into a large bowl. Add cream, butter, and milk; stir until a spongy dough forms. Turn dough out onto a lightly floured surface; pat into a rectangle about 3/4-inch thick and 7-inches wide. Cut into 6 triangles; arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 10 to 13 minutes.

By MirrorMask

Ingredients

• ✓ sugar
• milk
• butter
• golden syrup
• all-purpose flour
• ground ginger
• allspice
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. 2 Combine milk, sugar, butter, and golden syrup in a small saucepan; bring to a boil, then remove from heat, and set aside.
3. 3 Sift flour, ginger, allspice, and baking soda into a large bowl; stir in milk mixture until just blended. Pour batter into the prepared pan.
4. 4 Place in the preheated oven; reduce the oven temperature to 325 degrees F (160 degrees C). Bake until top springs back when lightly pressed, about 1 hour.

By Mandy

Ingredients

• ✓ sugar
• all-purpose flour
• salt
• milk
• egg
• heavy cream
• margarine

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.
3. 3 Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!

By dardoubert

Ingredients

• ✓ sugar
• soy milk
• water
• vegan butter
• maple syrup
• vanilla extract
• spelt flour
• salt

Instructions

1. 1 Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
2. 2 Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
3. 3 Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.

By Eowyn2995

Ingredients

• ✓ sugar
• all-purpose flour
• salt
• baking powder
• milk
• butter
• heavy cream
• carbonated beverage

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda.
3. 3 Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.

By TheBestRecipeFor

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• sour cream
• raisin
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt. Add sour cream, raisins, and eggs; mix until just combined. Distribute batter evenly between the prepared pans.
3. 3 Bake loaves in the preheated oven for 1 hour.

By Arlene Costello/Agnes Walters

Ingredients

• ✓ sugar
• milk
• egg
• all-purpose flour
• all-purpose flour
• salt
• nutmeg

Instructions

1. 1 Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
2. 2 Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
3. 3 Roll up pancakes and serve a few at a time.

By SMOON26

Ingredients

• ✓ sugar
• milk
• water
• cornmeal
• bread flour
• active dry yeast
• salt
• baking soda

Instructions

1. 1 Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2. 2 In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. 3 Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

By WINTERBORN

Ingredients

• ✓ sugar
• all-purpose flour
• all-purpose flour
• kefir
• egg
• baking soda
• salt
• vegetable oil

Instructions

1. 1 Whisk 1 cup plus 3 tablespoons flour, kefir, egg, sugar, baking soda, and salt together in a large bowl to make a batter.
2. 2 Heat a nonstick skillet over medium-low heat. Heat oil in the skillet. Pour 1 to 2 tablespoons of batter into the skillet for each pancake. Cook until bubbles form on surface, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By Lesya_UA

Ingredients

• ✓ sugar
• ✓ sugar
• all-purpose flour
• baking powder
• salt
• baking soda
• butter
• raisin
• currant
• sour cream
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
3. 3 Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
4. 4 Whisk sour cream and egg together in a small bowl until combined.
5. 5 Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
6. 6 Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
7. 7 Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
8. 8 Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
9. 9 Serve and enjoy!

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• water
• lemon
• ginger
• lemon juice
• cake flour
• baking powder
• salt
• butter
• milk
• oil

Instructions

1. 1 Make the syrup: Bring sugar, water, lemon zest, ginger, and lemon juice to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 10 minutes. Remove from the heat and cool syrup to room temperature, 30 to 45 minutes. Transfer to bowl, cover, and refrigerate until the flavors blend, 8 hours to overnight.
2. 2 Make the koeksisters: Sift flour, baking powder, and salt into in a bowl. Add butter and rub with your fingertips until the mixture has a cornmeal texture. Add milk and stir until a smooth dough forms. Wrap dough in plastic wrap and let rest for at least 2 hours.
3. 3 Turn dough out onto a lightly floured surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut into 28 half-inch wide strips. Twist two strips together and pinch the ends to seal. Repeat with remaining strips. Cover with a clean cloth and let rest for 15 minutes.
4. 4 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet. Pour some of the cold syrup into a bowl; return remaining syrup to the refrigerator.
5. 5 Fry three koeksisters in hot oil until fragrant and golden brown, 2 to 5 minutes. Remove with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer to the wire rack to cool. Repeat to fry and dip remaining koeksisters, replenishing cold syrup as necessary.

By Allrecipes Member

Ingredients

• ✓ sugar
• active dry yeast
• water
• all-purpose flour
• egg
• butter
• salt
• milk

Instructions

1. 1 In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
2. 2 Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
3. 3 Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
4. 4 Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

By John J Pacheco

Ingredients

• ✓ sugar
• butter
• egg
• all-purpose flour
• baking soda
• cream of tartar
• salt
• sour cream
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
3. 3 Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

By D Bagley

Ingredients

• ✓ sugar
• egg
• half-and-half
• salt
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• butter

Instructions

1. 1 Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
2. 2 Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
3. 3 With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
4. 4 Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
5. 5 Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
6. 6 Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

By Jim White

Ingredients

• ✓ sugar
• active dry yeast
• water
• all-purpose flour
• milk powder
• salt
• water
• baking soda
• cooking spray
• crumpet ring

Instructions

1. 1 Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
2. 2 Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
3. 3 Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
4. 4 Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
5. 5 Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

By Tracy_V

Ingredients

• ✓ sugar
• egg
• milk
• salt
• all-purpose flour
• butter
• mixed berry
• lemon juice
• confectioners' sugar
• whipped cream

Instructions

1. 1 Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
4. 4 Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

By WOLSELEY

Ingredients

• ✓ sugar
• egg
• milk
• lemon
• white sugar
• salt
• all-purpose flour
• butter
• cardamom

Instructions

1. 1 Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
2. 2 Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
3. 3 Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
4. 4 Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

By John Wironen

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• butter
• lemon juice
• lemon zest
• egg
• half-and-half
• huckleberry
• powdered sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
3. 3 Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
5. 5 Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.

By CJ.W.

Ingredients

• ✓ sugar
• all-purpose flour
• all-purpose flour
• instant yeast
• salt
• water
• milk
• metal cookie cutter
• crumpet mold
• cooking spray

Instructions

1. 1 Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
2. 2 Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
3. 3 Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
4. 4 Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

By Ginger

Ingredients

• ✓ sugar
• milk
• white sugar
• yeast
• all-purpose flour
• egg
• butter
• all-purpose flour
• salt

Instructions

1. 1 Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
2. 2 Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
3. 3 Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
4. 4 Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
5. 5 Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
6. 6 Preheat oven to 475 degrees F (245 degrees C).
7. 7 Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

By Anna_K