Devonshire Splits

These sweet dough buns are often served with a traditional Clotted Cream tea. They are split and filled with the cream and homemade jam.

• Ready In: 2 hrs 15 mins
• Yields: 16 buns

Ingredients

• 1⁄2 ounce fresh yeast
• 1  teaspoon caster sugar
• 1⁄2 pint milk, warmed to blood heat
• 1  lb strong white flour
• 2  ounces butter
• 1  ounce caster sugar
• 1  teaspoon salt

Directions

1. Mix together the yeast, the teaspoon of sugar and the warm milk. Leave in a warm place for 20 to 30 minutes, until frothy.
2. Rub the butter into the flour and stir in the 1 oz of sugar and the salt.
3. Add the yeast liquid to the flour and mix to a soft dough.
4. Knead on a floured surface until smooth and elastic.
5. Leave covered in a warm place for about an hour until doubled in size.
6. Knock back, knead again and divide into 16 pieces.
7. Mould into neat bun shapes and place on floured baking sheets.
8. Leave once again in a warm place until well risen.
9. Bake in a preheated oven at 425ºF or Mark 7 for approximately 15 minutes until pale golden in colour.
10. Cool on a wire rack.