Devonshire Splits

2014-04-14
  • Yield : 9
  • Servings : 9
  • Prep Time : 2:0 h
  • Cook Time : 10m
  • Ready In : 2:15 h
  • Ingredients:
  • 225 gm Strong White Flour
  • Quarter Teaspoon of Salt
  • 1 Teaspoon Easy-Blend Dried Yeast
  • 150 ml Milk 25 gm Butter/Marg
  • 1 Tablespoon Sugar Oil For Greasing
  • Filling:
  • 4 Tablespoons of Red Jam
  • 150 ml Double Cream(Whipped to Peaks)
  • 1 Teaspoon Icing Sugar (Add To Cream to Create Chantilly Cream)
  • Sprinkle Of Icing Sugar For Dusting

Method:

Sift the flour and salt into a large bowl, then stir in yeast. Warm the milk with the butter and sugar over very low heat, stirring until butter is dissolved, then pour onto the flour mixture. Using a wooden spoon, mix to a soft dough then beat until the dough comes away from the sides of the bowl. Turn out on to a well floured surface and knead for about 10 mins (using the palm of your hand)pushing away, until smooth and elastic. Shape into a ball and place in a clean lightly greased bowl. cover with a towel and leave in a warm place for about 1 hour, or until dough has doubled in size. Grease a Large Baking tray, turn the dough onto a lightly floured surface and knead for about 2 mins then shape into 9 balls equal sizes. Place each ball onto your baking sheet leave in a warm place to double in size again for about an hour. Meanwhile preheat your oven to 200c/Gas mark 6. Uncover your buns and bake in oven for about 10 mins until cooked. Remove from oven and cover with a clean towel and leave to cool completely . To serve: Split the buns vertically with a sharp knife but not cutting right through. gently squeeze each bun open and spread each side with jam, then pipe your Chantilly cream through the middle.

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