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Devonshire Splits

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Submitted by lbrad

YIELD

1 recipe

PREP

30 min

COOK

20 min

READY

2 hrs

Ingredients

½ 226.8
POUND G BREAD FLOUR
1 5
TEASPOON ML YEAST, ACTIVE DRY
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML SUGAR
1 28.9
OUNCE ML/G BUTTER
melted
¼ 118
PINT ML MILK
warmed *

Directions

Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough.

Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place.

Knock back and knead again briefly.

Divide the dough into eight and shape into small round buns.

Space them well apart on a greased baking tray.

Cover and set aside to prove (rise) until light and puffy - about 20 minutes.

Bake for 15 to 20 minutes until golden brown.

Cool, then cut each bun down the middle, from top to bottom but not all the way through.

Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun.

Then dust with icing sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 269 22% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 337mg 14%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 6%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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