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Devonshire Splits

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Ingredients
  Compressed yeast 1⁄2 Ounce (Fresh)
  Warm milk 1⁄2 Pint
  Plain flour 1 Pound (Strong, All Purpose, 4 Cups)
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Castor sugar 3 Ounce (Superfine, 1/3 Cup)
  Butter 2 Ounce (1/4 Cup)
  Jam 1⁄4 Cup (4 tbs)
  Cream 1⁄4 Cup (4 tbs) (Whipped Or Clotted, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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