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Cornish Splits




Source of Recipe


the web


List of Ingredients




Strong plain flour - 450g (1 lb)
Caster sugar - 50g (2 oz)
Fresh yeast - 25g (1 oz) (or 4 tsp dried yeast)
Milk - 150 ml (¼ pint), lukewarm
Water - 150 ml (¼ pint), lukewarm
Butter - 50g ( 2oz), melted and cooled
Jam and fresh whipped or clotted cream - to serve



Recipe



Sift 110g (4 oz) of the flour into a bowl. Add 1 teaspoon of the sugar.

Blend the fresh yeast with the milk and water. If using dried yeast, dissolve 1 teaspoon of the sugar in the milk and water and sprinkle the yeast on top. Leave to stand for 10 minutes in a warm place until frothy.

Add the liquid to the sifted flour. Mix well and leave for 20-30 minutes in a warm place until frothy.

Meanwhile, sift the remaining flour into another bowl. Add remaining sugar. Add to the yeast mixture with the butter. Mix to a fairly soft dough that leaves the sides of the bowl clean.

Turn out onto a floured surface and knead for about 5 minutes until smooth. Cover and leave to rise until doubled in size.

Turn out onto a floured surface, knead lightly and divide into 14 equal-sized pieces. Shape each into a round bun. Stand well apart on a lightly greased and floured baking sheet. Cover and leave to rise for 30 minutes or until the dough feels springy when pressed lightly.

Pre-heat oven to 220 °C / 425 °F / Gas 7.

Bake for 20-25 minutes. Cool on a wire cooling rack. When cold, split open and fill with jam and either fresh whipped or clotted cream.

Makes 14.