Devonshire Splits Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| Warm milk | 1/2 Pint | |
| All purpose flour | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Superfine sugar | 3 Ounce | |
| Butter | 2 Ounce | |
| Jam and whipped or clotted cream for filling | ||
Directions
Cream the yeast with 3 tablespoons (1/4 cup) of the milk.
Sift flour, salt and cinnamon into a warmed bowl.
Stir in the sugar and rub in the butter.
Make a well in the centre and pour in the yeast liquid.
Draw the ingredients together and beat to a smooth dough, adding more milk if required.
Knead on a lightly floured surface for 4 minutes.
Place in a bowl, cover with a damp cloth and leave in a warm place until doubled in size.
Turn onto a floured surface and knead lightly.
Divide the dough into 14-16 pieces.
Roll each into a ball, place well apart on a greased baking sheet and flatten the tops slightly.
Place in an oiled polythene (plastic) bag and leave in a warm place for 30 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Cool on a wire rack.
Before serving, split the buns and spread with jam and cream.
Sift flour, salt and cinnamon into a warmed bowl.
Stir in the sugar and rub in the butter.
Make a well in the centre and pour in the yeast liquid.
Draw the ingredients together and beat to a smooth dough, adding more milk if required.
Knead on a lightly floured surface for 4 minutes.
Place in a bowl, cover with a damp cloth and leave in a warm place until doubled in size.
Turn onto a floured surface and knead lightly.
Divide the dough into 14-16 pieces.
Roll each into a ball, place well apart on a greased baking sheet and flatten the tops slightly.
Place in an oiled polythene (plastic) bag and leave in a warm place for 30 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Cool on a wire rack.
Before serving, split the buns and spread with jam and cream.
Chef
