Cornish Splits with Clotted Cream and Jam
Freshly made, traditional Cornish Splits with clotted cream and strawberry jam is one of the best things ever created.
Equipment
- 2 Medium bowls
- 1 Knife for chopping the butter
- 1 Weighing scales
- 1 Small pan for warming milk
- 1 Kitchen mixer with dough hook
- 1 Tea towel dampened
- 1 Large baking tray
Ingredients
- 300 g strong bread flour
- 100 g plain flour
- 1 tsp caster sugar
- 50 g unsalted butter
- 15 g dry active yeast
- 250 ml semi-skimmed milk warmed + extra for glazing
- oil for greasing bowl
- 200 g clotted cream (or 1 medium tub)
- Strawberry jam
Instructions
- Pour both flours into a bowl and rub in your butter (cut it into cubes to help this).
- Add the sugar, yeast and warm milk to flour mixture and knead until a workable dough has formed. I used my mixer with a dough hook to quicken up the process. This should take about 5 mins with a mixer.
- Place your dough ball in a lightly oiled bowl and leave your dough ball to prove in a warm place (first rising) covered with a damp tea towel, until doubled in size.
- Push out the air with your hand and shape into tangerine orange-sized balls, on a lightly floured surface. Place each of them onto a floured baking sheet. Leave them to prove (covered the damp tea towel) until they’ve had a nice rise (doubled).
- Brush the bread rolls gently with a little bit of milk and bake at 180 degrees C for 15 minutes, until golden brown. Leave to cool slightly on a wire rack. Serve the little buns warm with clotted cream and jam of your choosing.