I grew up on these – my dad used to make these in his bakery. They’re just delicious to eat – soft in the mouth, slightly chewy, and with a beautiful sweetness from the strawberries.
This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!
TODAY I am taking a step back into my childhood to bring you a recipe for Devonshire Splits. My father was a bellringer and belonged to a team which competed all over the county. Often after a ringing competition there would be tea laid on in the village hall. These were sumptuous spreads with all kind of sandwiches, cakes, sausage rolls and pasties. Inevitably there would also be Devonshire splits. In recent years these have lost favour to scones. I love a nice cream tea with scones but occasionally it's good to ring the changes (geddit?) and use a split instead. A Devonshire Split is a smallish yeast bun with a soft top dusted with flour. They are cut at a slant - not all the way through - to make a wide opening for the filling of cream and jam so they look like a bright Devonshire smile. If the jam is home-made, so much the better. As for the cream, you can use clotted, thick double cream or whipped double cream, whichever you prefer. Here is a Nigel Slater recipe. Devonshire Splits Makes 8-10 450g plain flour ½ tsp salt 14g dried easy-bake yeast (2 sachets) 2 tsp caster sugar 30g butter 285-300ml milk a little extra flour for kneading cream and jam to fill Directions Sift the flour and salt into a large bowl. Sprinkle the yeast and caster sugar into the flour. Warm the butter and milk in a small pan until the butter has melted. Let the milk cool slightly, until it is just about cool enough to dip your finger in. Pour enough of the milk and butter mixture into the flour to form a soft dough. You may not need all of it. The dough should be soft and slightly sticky. Mix it with your hands to form a ball. Tip the dough out on to a floured work surface. Knead the dough lightly for about five minutes until it feels slightly elastic. Return to the bowl and cover loosely with a clean tea towel or clingfilm and put in a warm place. After an hour or so the dough should have doubled in size. Turn the dough out once more on to the floured board and cut into 8 to 10 pieces. Roll each one into a ball, placing them on a lightly floured baking sheet as you go. I find this easiest in the palm of my hand, but other people like to roll them on the board. Set the oven at 200C/gas mark 6. Dust the buns lightly with flour and leave to rise slightly, covered by a tea towel, for 10-15 minutes. Bake for 18-20 minutes until they are pale gold on top and sound slightly hollow when tapped on the bottom. Remove the buns from the baking sheet to a cooling rack for a few minutes. Serve while they're still warm. When cool, split and add the filling. Take a look at these websites for more kitchen information and pictures: Country Kitchens Kitchen Gallery Kitchen Talk Subscribe to Kitchen Cook and we'll email you every time the website is updated. All you have to do is pop your email address in the 'subscribe' form in the panel on the right.
Para além dos jantares e almoços de fim-de-semana, uma das coisas que eu mais gosto de fazer é…
This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!
A Devonshire split will have a slit in the top, whereas a Cornish one will be split at the side.
I grew up on these – my dad used to make these in his bakery. They’re just delicious to eat – soft in the mouth, slightly chewy, and with a beautiful sweetness from the strawberries.
I’ve been meaning to fiddle with my original “soft burger roll” receipe to make sweetened soft rolls for Devonshire splits, they’ve turned out really well, I will be freezing the un filled buns as this bread freezes really well. ingredients 240 ml arla lacto free milk, or milk of your choice 5 g f
A summer afternoon, a scrumptious cream tea; Devonshire splits are an essential part of this British tradition.
This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!
These small buns were once found in both Cornwall and Devon. The recipes are almost the same, but the splits from Cornwall are larger. A Cornish split spread with treacle (or molasses) is known as ...
A light yeast leavened bun filled with jam and cream. Almost like a healthier version of a doughnut. No deep frying and only a little sugar to activate the yeast, besides the jam of course. These b…
Devonshire splits, ovvero, panini dolci con panna e fragole, tipici dolcetti lievitati inglesi, solitamente serviti nell’ora del tè. Sono morbidi panini al latte divisi a metà e ripieni di pann...
A fab step by step recipe video tutorial to watch showing you how you can makes these fab Devonshire Splits for yourself , this video…
This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!
Devonshire Splits (Along with one for homemade clotted cream and blackberry jam)
Devonshire Split Buns, halved and filled with jam and cream make a great alternative to scones for afternoon tea.
This is a lovely recipe & makes buns with a lovely flavour - topped with scrumptious clotted cream & jam = heaven!
Mock Devonshire cream (clotted cream) is simple to make in about 5 minutes and will give your scones a delicious upgrade! It's delicious with strawberry shortcake, pound cake, and croissants, too.
A light yeast leavened bun filled with jam and cream. Almost like a healthier version of a doughnut. No deep frying and only a little sugar to activate the yeast, besides the jam of course. These b…
These are a bun that is a cross between a British Devonshire Split and a Swedish Semlor bun. They are a simple dough filled with car...
I grew up on these – my dad used to make these in his bakery. They’re just delicious to eat – soft in the mouth, slightly chewy, and with a beautiful sweetness from the strawberries.
There is a round bun called the Devonshire split. Make these little buns from Devon with all the care that you would lavish on a bun dough.
Devonshire splits, ovvero, panini dolci con panna e fragole, tipici dolcetti lievitati inglesi, solitamente serviti nell’ora del tè. Sono morbidi panini al latte divisi a metà e ripieni di pann...
These little buns, split and filled with jam and cream make a great alternative to scones for afternoon tea.
There is a round bun called the Devonshire split. Make these little buns from Devon with all the care that you would lavish on a bun dough.
My oldest living relative, great aunty Audrey, lives in Australia. She’s visiting the UK for a few months and staying with my mum for most of this trip. I haven’t seen her in about 20 y…
Devonshire Splits: Mehl, frische Hefe, Zucker, Milch , Butter , Bio-Zitronen, Salz , Bio-Eier, Schlagsahne, Erdbeerkonfitüre, Puderzucker
