60 grams (about 9, ¼-ounce packets) yeast

10 ounces warm water

1½ cups whole milk

5 whole eggs

7 ounces butter, soft and warm, but not melted

1 pound (about 3½ cups) all-purpose flour

1 teaspoon salt

1 teaspoon sugar

Pour water into a large bowl and sprinkle yeast on top; set aside 5 minutes to proof the yeast. Add milk to the bowl and stir to combine. Whisk in the eggs then add butter, flour, salt and sugar and whisk until batter is smooth. Cover and let sit at room temperature for 1 hour.

To cook: Heat a griddle over medium/high heat. Pour batter into a 3-inch metal ring (biscuit mold) and cook until bubbles form on top of crumpet. Cook all the way through, about 4-8 minutes. Allow to cook until very brown on the bottom and cooked through.

When ready to eat, toast until crisp, serve with butter and jam.

Makes 24.

Chef Kevin Hickey, Four Seasons Hotel, Chicago

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