Devonshire Splits

These mouth-watering yeast buns are traditionally split in half and spread with thick Devonshire cream and strawberry jam. They may be served either hot or cold.


½ oz. fresh yeast

1 teaspoon castor sugar

2 tablespoons lukewarm water

1 lb. [4 cups] flour
J teaspoon salt

10 fl. oz. [1 1/4 cups] lukewarm milk

2 tablespoons melted butter

  1. In a small mixing bowl, cream the yeast and sugar together. Stir in the lukewarm water and set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
  2. Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast mixture, the milk and the melted butter. Mix the liquid ingredients into the flour with your hands or a spoon until it forms a soft dough. Turn the dough out on to a floured board or marble surface and knead it for 5 minutes.
  3. Put the dough in a greased bowl. Cover with a clean cloth, or put the bowl in a polythene bag, and leave it in a warm, draught-free place for 1£ hours, or until the dough has doubled in bulk.
  4. Turn the dough out on to the floured board and knead it gently for 1 to 2 minutes.
  5. Preheat the oven to hot 425 °F (Gas Mark 7, 220C).
  6. Form the dough into 16 round balls. Place the balls on a floured baking sheet. Leave them for 20 minutes in a warm, draught-free place.
  7. Place the buns in the oven and bake them for 15 minutes. Serve either hot or cold.


Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus