Mix flour, yeast, sugar, salt in a bowl.
Whisk in warm water + milk until smooth.
Cover and leave 45–60 mins until puffy and bubbly.
Mix bicarb with warm water.
Whisk into the batter.
Rest 15 mins.
Lightly grease pan + rings.
Fill rings halfway to ⅔ full.
Cook 7–10 mins.
Remove rings.
Flip for 30–60 seconds.
Cool slightly.
Toast.
Add too much butter.
