by Ed Halmagyi


  • 14g (2 sachets) dried yeast
  • 450g plain flour
  • 550ml warm water
  • 2 tsp fine salt
  • cooking oil spray
  • jam and butter to serve


1 Combine the yeast with 1 Tbsp each of the flour and water, then set aside for 10 minutes, until very foamy.
2 Place the yeast mixture, the remaining flour and water, and the salt in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very smooth. Cover with cling film and set aside to rise for 1 hour.
3 Arrange egg rings in a non-stick frying pan and sprinkle generously with cooking oil spray. Fill with batter and cook over a low heat for 5 minutes, until set. Repeat with the remaining mixture. Toast to serve with jam and butter.

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