How To make Devonshire Splits
1/2 lb Stong white bread flour
1 ts Easy-blend yeast
1/2 ts Salt
1 tb Sugar
1 oz Butter; melted
1/4 pt Milk; warmed
TO FINISH:
Icing sugar Clotted cream Good jam 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 at 425 F (220 C) gas mark 7 for 15-20 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. Makes 8 buns. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias
How To make Devonshire Splits's Videos
Devonshire Splits
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DEVONSHIRE SPLITS Bake Off Challenge | Technical Challenge
Join me this week to recreate the Week 3 of Great British Bake Off Technical Challenge where the contestants made a Devonshire Split - so join me!! Recipe down below ⬇️
2 Hours 30 Minutes
You need to make 8 soft light, enriched dough buns that are then split and filled with homemade strawberry jam and fresh whipped cream.
For the dough
• 335g strong flour, plus extra for dusting
• ½ tsp salt
• 25g caster sugar
• 9g fast-action dried yeast
• 215ml whole milk
• 25g unsalted butter, at room temperature, cubed
• oil, for greasing
For the jam
• 100g strawberries
• 125g jam sugar
• For the Chantilly
• 400ml double cream
• ½ tsp vanilla extract
• 15g icing sugar
To decorate
• 8 small strawberries, hulled & thinly sliced
• 1 tbsp icing sugar for dusting
Instructions
1. Make the dough
2. Knead
3. Prove
4. Make a strawberry jam
5. Divide the dough into 8 pieces and shape each into a ball
6. Prove
7. Bake
8. Make the Chantilly cream
9. Cut a deep slit in the centre of each bun
10. Add a layer of jam and generously fill with cream
11. Decorate with sliced strawberries and icing sugar
Good Luck!!
Take care and thank you for watching !
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DEVON CLOTTED CREAM FUDGE RECIPE - or Cornwall of course
DEVON CLOTTED CREAM FUDGE RECIPE - or Cornwall of course
Clotted Cream Fudge is just to die for. I love it.
Ingredients Below
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Check out my video on how to make homemade Clotted Cream
You will Need
275g / 10 oz Castor or Superfine Sugar
225g 8 oz of Clotted cream
100g / 4oz of Golden Syrup
1/2 a teaspoon of Vanilla Extract
For full written Instructions check out my Website here:
Storing Fudge.
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Chudleigh Buns
Different from scones in that they are less cakey and more like a semi-sweet roll, Chudleighs are served the same way as scones — split open and filled with jam and clotted cream. Probably better known as Devonshire splits, but also called rounds, tuffs, farthing and ha’penny buns, these are usually served warm.
Sheila Gilbey of The Abbots House, Charmouth, runs us through the recipe and method for cooking these delightful accompaniments to your afternoon tea.
Prep time: 1 hour 50 minutes, including proving time. Cook time: 20 minutes. Total time: 2 hours 10 minutes. Makes 8-10.
Ingredients:
- 450g strong plain flour
- ½ tsp salt
- 14g dried easy-bake yeast
- 25g caster sugar
- 50g butter
- 275ml full fat milk
Method
1. Sift the flour and salt into a large bowl. Sprinkle the yeast and caster sugar into the flour.
2. Warm the butter and milk in a small pan until the butter has melted. Let the milk cool slightly, until lukewarm.
3. Pour enough of the milk and butter mixture into the flour to form a soft dough. You may not need it all. The dough should be soft and slightly sticky.
4. Tip the dough out on to a floured work surface. Knead the dough lightly for about five minutes until it feels slightly elastic or use a dough hook in a mixer.
5. Return to the bowl and cover loosely with a clean tea towel or clingfilm and put in a warm place for about 45 — 50 minutes until doubled in size.
6. Turn the dough out 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.
7. If liked, dust the buns lightly with flour and leave to rise slightly, covered by a tea towel, for 10-15 minutes.
8. Heat oven 200C / Gas Mark 6. Place baking tin in oven half full of water. The steam helps to create a nice thin crust.
9. Bake for 18-20 minutes until they are pale gold on top and sound slightly hollow when tapped on the bottom.
10. Remove the buns from the baking sheet to a cooling rack for a few minutes.
11. To serve, split the buns from the top, diagonally across to the bottom, without cutting right through. Spread with jam on one side and thickly with cream on the other. The tops can be sprinkled with icing sugar or for a shiny top, use a pastry brush to lightly spread over some warmed syrup.
Cream Splits - Soft Baked Doughnuts
Cream Splits - Soft Baked Doughnuts
This week we will learn how to make Devonshire split doughnuts (you may know them as Cornish splits, cream splits or cream buns) from an enriched dough or bun dough. This dough can baked or fried and is also used to make chelsea buns, doughnuts, swiss buns (iced buns) and many other products. The process is much the same as bread buns but with the addition of eggs and sugar. Devonshire splits are often cut on the angle rather than straight down but i prefer the aesthetics of them being cut vertically. These should be extremely soft, almost cake like rather than bread like which is why it is important to keep the dough as wet as possible and not adding too much flour.
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Recipe:
Bun Dough:
250g (2 cups) Strong/bread flour
1/4 tsp salt
12g (3 tsp) caster sugar
5g (1 tsp) instant yeast
12g (2 1/2 tsp) butter
120ml (1/2 cup) warm milk
1 egg
Creme Chantilly:
300ml (1 1/4 cup) double/heavy cream - could also use whipping cream
75g (1/3 cup) caster sugar
5ml (1 tsp) Vanilla Extract
other ingredients:
Jam, icing sugar
150ml warm milk
Cream buns: every bite will be heaven!
INGREDIENTS
150ml (0.6 cup) milk
7g yeast
270g (2.16 cups) flour (all purpose)
30g (0.15 cup) sugar
3g salt
1 egg
50g (0.22 cup) butter
1 egg yolk
10ml (0.04 cup) milk
250ml (1.04 cup) heavy cream
50ml / 1.7oz Condensed Milk
METHOD
Mix all ingredients and knead the dough. Let rise for 40 minutes.
Divide the dough into 4 parts and roll into balls. Let rise for 15 minutes. Form balls a second time. Let rise for 40 minutes.
Grease the buns with yolk and milk. Bake for 18 minutes at 180°C / 350°F.
Cool the buns and make cuts. Prepare the cream. Fill the cuts in the buns with cream.
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