Devonshire Splits

Hey Everyone,

Another update... Three in a row! Once again it really has nothing to do Christmas particularly, but I'll try to get a post updated on things to make at Christmas before, so keeps checking for extra updates!
Anyway, this time I'm going to introduce you to a delicious teatime snack and great alternative to the cone - the Devonshire Split! The Devonshire Split is a sweet, enriched bun, split down the middle, topped with extra thick Jersey cream, along with a jam of your choosing - Usually I have raspberry or strawberry jam. (They can also be eaten with ice cream in the summer!) They're relatively easy to make so definitely worth making; although they are better on the day of making as they turn stale very quickly.

If I don't update before, have a very merry Christmas!

Devonshire Splits - From "Bread, Cake, Doughnut, Pudding"

Makes 12
Prep Time - 15 Minutes
Proving Time - 2-2 1/2 Hours
Cooking Time - 15 Minutes

Ingredients -

• 450g Plain Flour, plus extra for dusting
• 1/2 Tsp Fine Sea Salt
• 1 Tsp Caster Sugar
• 275ml Full Fat Milk
• 15g Fresh Yeast
• 50g Unsalted Butter

To Serve 

• Thick Jersey Cream
• Jam, any flavour you want!

1. Sift the flour, salt and sugar into a large bowl and mix well. Put the milk, crumbled yeast and melted butter into a jug or bowl and whisk to combine well and dissolve the yeast. Add the milk mixture to the dry ingredients and mix to form a dough.

2. Transfer to a lightly floured surface and knead by hand for 2 minutes. Put back into a lightly floured bowl, cover and place in a warm place for 1 - 1 and a half hours, until doubled in size.

3. Line two baking trays with baking paper. Divide the dough into 12 equal pieces and roll each one into a ball. Put them on the prepared baking trays, leaving room between them as they will spread. Sprinkle with flour, then cover and leave in a warm place for about 1 hour, or until they have doubled in size.

4. Preheat the oven to 200 Degrees Centigrade/180 Degrees Centigrade Fan/Gas Mark 6. Bake the buns for 15 minutes, until golden brown, then place on a rack and leave to cool. To serve, split them (but not all the way through), fill them with extra thick Jersey cream and top with jam.

Please Enjoy!!!