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.