Devonshire splits
Prep
25 mins
Cook
15 mins
Servings
12
Difficulty
Medium
These delightful Devonshire splits are a real treat I love making when I want something special but don't have much time. With just 40 minutes from start to finish, they're surprisingly quick and wonderfully simple to pull together. The milk in the dough provides calcium for strong bones while keeping these little buns soft and pillowy. I always use easy bake yeast to keep things straightforward, and the whole recipe is quite budget friendly too. Once they're warm from the oven, you simply split them open and pile on the jam and cream. They're absolutely perfect for afternoon tea or whenever you fancy a homemade indulgence without the fuss.
Ella x
Ingredients
- 500 gramsstrong white bread flour(plus extra for dusting)
- ½ tspsalt
- 25 gramscaster sugar
- 10 gramseasy bake yeast
- 25 gramsunsalted butter(melted, plus extra to grease)
- 300 mlsmilk
- 1whipped cream(Whipped or clotted cream)
- 1strawberry jam(Strawberry or raspberry jam)
- 1icing sugar(for dusting)
Detail level
Instructions
- 1
Put the flour, salt, sugar and yeast in a large bowl. Add the butter and milk. Mix with a round bladed knife to make a fairly soft dough, adding a dash more hot milk or water if the dough feels dry. Turn out onto a floured surface and knead for 10 minutes to make a smooth, elastic dough. (Alternatively knead for 5 minutes using a free-standing mixer fitted with a dough hook). Place in a lightly greased bowl, cover with cling film and leave in a warm place for about 1 hour or until the dough has doubled in size.
- 2
Grease a large baking sheet. Punch the dough to deflate it and turn out onto a floured surface. Divide into 12 pieces and shape each into a ball. Space well apart on the baking sheet. Cover loosely with greased cling film and leave for 20 minutes. Preheat the oven to 200°C, gas mark 6.
- 3
Bake the buns for 10 - 15 minutes until risen and pale golden. Transfer to a wire rack to cool.
- 4
Make a deep diagonal slit through the top of each bun. Ease open with a knife and fill with the cream and jam. Serve dusted with icing sugar.
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