Devonshire Splits

Posted in - Bake & Puddings & Recipes on May 29th 2015 0 Comments IMG_9434[1]

or Chudleighs, the derivation of which is unknown.  There are also Cornish splits which are larger.  I made these for book no.2’s photoshoot which was not done brilliantly, but  not bad for an amateur.  My brother came in and immediately ate about 3 of these!  They are extremely rich, very delicious and a little like a doughnut.

Cream, sometimes milk, is added instead of water when mixing.  Each bun is split and a dollop of cream topped with jam is added.  So all those ladies looking for a bikini body – do not eat –  I gave up on that long ago!

Makes 14

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Ingredients

400g strong white bread flour
20g sugar
20g butter, softened
7g dried yeast
300mls cream
Icing sugar

 

1.      Put the flour, yeast, sugar and butter in a bowl or mixer with a kneading attachment.
2.      Warm the cream to a tepid temperature and pour it on top of the ingredients in the bowl, mixing with a knife or kneading attachment.
3.      Knead for 5 minutes (10 minutes by hand) and then cover the bowl with a tea towel and leave for an hour.
4.      Preheat the oven to 200 degrees C.
5.      Take a golf ball size piece of dough and form it into a smooth round by folding it over itself  until you have a smooth surface.
6.      Repeat this until you have finished the mixture and leave them on a baking sheet for half an hour or until doubled in size.
7.      Bake in the oven for 20 minutes and then remove onto a wire rack to cool.
8.      Once cool, put a slit in the bun as if you were making a sandwich but not cutting it in half and the bun needs to remain in one piece.
9.      Now add a large spoonful of whipped cream and a teaspoonful of jam on top and sift some icing sugar onto the surface of the buns.
10.  Serve and indulge.

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