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Devonshire Splits

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  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)

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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2947 Calories from Fat 554

% Daily Value*

Total Fat 63 g96.3%

Saturated Fat 37.4 g187.2%

Trans Fat 0 g

Cholesterol 150 mg50%

Sodium 1200 mg50%

Total Carbohydrates 549 g183.1%

Dietary Fiber 14 g55.9%

Sugars 145.9 g

Protein 39 g77.5%

Vitamin A 35.4% Vitamin C 8.4%

Calcium 49.2% Iron 14.6%

*Based on a 2000 Calorie diet

Devonshire Splits Recipe