Devonshire Splits -

Devonshire Splits

Ingredients

450 g (1 lb) plain flour
½ teaspoon salt
6 g ( ¼ oz) sachet fast-action dried yeast
25 g (1 oz) caster sugar
50 g (2 oz) butter, melted
284 ml ( ½ pint) semi-skimmed milk, warmed
284 ml ( ½ pint) double cream
225 g (8 oz) raspberry jam, sieved
15 g ( ½ oz) icing sugar, sifted

Details

Makes: 12

Method

1 Sift the flour and salt into a large bowl. Stir in the yeast and caster sugar. Make a well in the centre.

2 Stir together the melted butter and milk, then add to the flour mixture. Mix to form a soft dough.

3 Turn the dough out on to a lightly floured surface and knead by hand for 5 minutes, until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to prove in a warm place for 1 hour or until doubled in size.

4 Turn the proved dough out on to a lightly floured surface and divide it into 12 pieces; knead each piece for 1 minute. Shape into rounds and place on 2 greased baking sheets, spaced well apart. Brush off any excess flour. Cover with oiled clingfilm and leave in a warm place for 30 minutes or until doubled in size.

5 Place on the middle shelf of a preheated oven, 220˚C (425˚F), Gas Mark 7, for 15 minutes, until well risen and golden. Cool on a wire rack.

6 Split the buns open. Whip the cream until soft peaks form. Fill the buns with cream and sieved jam, and sift the icing sugar over the top.

PREPARATION TIME: 30 MINUTES, PLUS 1½ HOURS PROVING TIME
COOKING TIME: 15 MINUTES
OVEN TEMPERATURE: 220˚C (425˚F), GAS MARK 7

Related food category:

• Small Cake