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NICE BIT OF CRUMPET


Bath’s master baker RICHARD BERTINET serves up a naughty Valentine’s breakfast. We’ll have ours extra buttery, please…


S


ome of you might be digging out the heart egg moulds, others might fashion their bacon rashers into the initials of a loved one (a la Breaking Bad), but Bath’s


famed (and rather handsome, if you’re asking) baker likes his romantic breakfasts smothered in butter. Here Richard Bertinet, who has a


cookery school and bakery in the city, has created a delicious, homemade crumpet, made extra sexy with the addition of some decadently dark chocolate and orange zest. The key to a good crumpet is getting the bubbles in the batter just right. Like honeycomb for honey, these potholes of deliciousness will house the molten, melted butter. (Dribble on the chin is almost obligatory.) One word of warning, though:


it might be worth making these particular crumpets as brunch, as from start to finish they’ll take nearly four hours (they don’t call it a labour of love for nothing!), but trust us, they are more than worth it in the end. And besides, three hours of those are to let the batter rest. Time to pop back to bed, perhaps?


✱ BERTINET BAKERY & CAFÉ, The Vaults, 2 Brunel Square, Bath BA1 1SX; www.bertinet.com


30 ORANGE CRUMPETS CHOCOLATE SERVES 8


INGREDIENTS 240g full fat milk


zest and juice of 1 orange 15g sugar


50g dark chocolate 250g plain flour


10g fresh yeast (or 1 tsp dried yeast)


2 tsp red or white wine vinegar


½ tsp sea salt 1 potato vegetable oil,


to grease the pan butter, to serve


(Richard uses Lurpak slow-churned butter)


METHOD


– Place the milk into a pan over a low heat. Add the orange zest and sugar. Grate in the chocolate. Simmer, stirring continuously over a low heat for 2-3 minutes until the chocolate has melted. Do not allow it to boil. – Place the flour in a bowl and crumble the fresh yeast into it. Stir in the warmed milk mixture and beat well by hand or in a mixer for 1-2 minutes until it combines. Clean the mixture off the sides of the bowl, then cover the bowl (an opened out freezer bag secured with an elastic band is perfect!) and leave to rest for 2 hours. – Place the orange juice in a jug and top up to 125ml with water. Pour into a separate pan, add the vinegar and salt and stir over a low heat for 1-2 minutes until it’s warm. Add the liquid to the dough mixture and fold in to make a thick batter. Leave to rest again for 45 minutes to 1 hour. – Place a griddle or flat frying pan on the hob and heat. Cut the potato in half and skewer it with a fork. Dip the cut side into the vegetable oil and use to grease the griddle or pan. Place 10cm crumpet rings in the pan and pour the batter into each so that it is level with the top of each ring. Cook for 4-5 minutes on the hob or until the bubbles start to set on the top. Flip the crumpets over for a few seconds and bake the other side. Remove from the heat and take the crumpets out of the rings. – Serve warm and smothered in butter.


crumbsmag.com


Chef!


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