Best Devonshire Splits Recipes
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.
Provided by MarieRynr
Categories Yeast Breads
Time 2h15m
Yield 16 buns
Number Of Ingredients 7
Steps:
- Mix together the yeast, the teaspoon of sugar and the warm milk. Leave in a warm place for 20 to 30 minutes, until frothy.
- Rub the butter into the flour and stir in the 1 oz of sugar and the salt.
- Add the yeast liquid to the flour and mix to a soft dough.
- Knead on a floured surface until smooth and elastic.
- Leave covered in a warm place for about an hour until doubled in size.
- Knock back, knead again and divide into 16 pieces.
- Mould into neat bun shapes and place on floured baking sheets.
- Leave once again in a warm place until well risen.
- Bake in a preheated oven at 425ºF or Mark 7 for approximately 15 minutes until pale golden in colour.
- Cool on a wire rack.
Nutrition Facts : Calories 147.3, Fat 3.7, SaturatedFat 2.2, Cholesterol 9.8, Sodium 174.1, Carbohydrate 24.6, Fiber 0.8, Sugar 2.1, Protein 3.5
DEVONSHIRE SPLITS
Make and share this Devonshire Splits recipe from Food.com.
Provided by SSgt Maam
Categories Breads
Time 1h3m
Yield 8 pastries, 8 serving(s)
Number Of Ingredients 8
Steps:
- place ingredients in bread maker according to Manufacturer's directions.
- set on dough setting.
- grease two baking sheets.
- when dough cycle is finished place dough on lightly floured surface and punch back. Divide into 8 portions. Shape each into a ball and place on baking sheets. Flatten the tops slightly. Cover with lightly with oiled plastic wrap and let rise 30- 45 minutes.
- Preheat oven to 425 degrees. Bake 15 to 18 minutes until golden.
- Split and fill with whipped cream and jam.
- dust with sugar before serving.
Nutrition Facts : Calories 145.1, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.7, Sodium 155.6, Carbohydrate 27.9, Fiber 0.9, Sugar 2.1, Protein 4.9
DEVONSHIRE SPLITS
The ultimate nostalgic British tea time treat. made these for my mum and served them with home-made strawberry jam and clotted cream
Provided by Wild Thyme Flour
Categories Dessert
Time 1h50m
Yield 12 splits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast, salt and sugar, then add the lukewarm milk.
- Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.
- Place in an oiled bowl and let rise for about an hour or until doubled in size.
- Knead for a few more seconds to punch out air then cut the dough into 12 pieces.
- Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets).
- Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes) until double in size. In the meantime heat the oven to 220 degrees Celsius.
- Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.
- Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.
Nutrition Facts : Calories 282.4, Fat 5.2, SaturatedFat 3, Cholesterol 13.5, Sodium 235.1, Carbohydrate 50.1, Fiber 1.8, Sugar 0.9, Protein 7.8
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