Devonshire Splits Recipe

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Devonshire Splits Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Devonshire Splits

 

Ingredients

1/2 lb stong white bread flour
1 tsp easy-blend yeast
1/2 tsp salt
1 tbsp sugar
1 oz butter, melted
1/4 pt milk, warmed

TO FINISH

1 icing sugar
1 clotted cream
1 good jam



 

Preparation

Using a food-processor, a food mixer with a dough hook, or your
hands, mix the dry ingredients, add the warm milk and melted butter
and mix and knead to a smooth elastic dough. Cover with lightly oiled
polythene and leave to rise until doubled in size - about 1 hour in a
warm place.

Knock back and knead again briefly. Divide the dough into eight
and shape into small round buns. Space them well apart on a greased
baking tray. Cover and set aside to prove (rise) until light and
puffy - about 20 minutes.

Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden
brown. Cool, then cut each bun down the middle, from top to bottom
but not all the way through. Split open and fill with cream and jam.
Be generous, allowing plenty of jam and no less than 1 oz clotted
cream per bun. Then dust with icing sugar. Makes 8 buns.

Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias

 

 

Servings: 8

 

 

 

 


 

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