Method

• 1.
  Combine flours, sugar, cinnamon, bicarb and 1 tsp salt in a bowl. In a separate bowl, combine yeast, milk and 1/2 cup flour mixture. Set yeast mixture aside for 30 minutes or until doubled in size.
• 2.
  Whisk into remaining flour mixture with buttermilk until a smooth batter. Cover with plastic wrap and set aside in a warm place for 1 hour to rest (at this point the dough will double in size and the surface will be covered with lots of small bubbles).
• 3.
  Preheat the oven to 180°C. Spread one-third butter in a deep baking tray.
• 4.
  Place egg rings on baking tray and heat in oven for 3 minutes or until butter melts. Remove tray from oven. Brush rings with melted butter, then add 1 heaped tbs batter to each ring.
• 5.
  Bake for 14 minutes or until risen and cooked through. Use a knife to release crumpets from rings. Cover and keep warm. Repeat with remaining batter to make 18 crumpets.
• 6.
  Meanwhile, heat a frypan over medium heat. Add honey and thyme, simmer for 1 minute, then add lemon juice and simmer for 2 minutes or until thickened and syrupy. Remove from heat. Set aside to cool slightly.
• 7.
  Serve crumpets with thyme honey, roasted hazelnuts and honeycomb.