Cornish Splits
A traditional Cornish treat best served with jam and clotted cream (jam first, of course). Soft, slightly sweet, and perfect fresh out the oven.
Ingredients
- 7g dried yeast
- 1 tsp sugar
- 250ml warm milk
- 550g strong white bread flour
- 1 tsp salt
- 90g butter
- To serve – jam or golden syrup with clotted cream
Method
- Warm the milk gently in a saucepan over very low heat. Stir in the sugar and yeast, then set aside for a few minutes to activate.
- In a large mixing bowl, sieve the flour and salt. Add the butter and rub it into the flour with your fingertips until it resembles breadcrumbs.
- Make a well in the centre. Pour in the milk mixture and stir until a dough forms.
- Turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- Place back in the bowl, cover with a clean tea towel, and leave in a warm place for an hour or until doubled in size.
- Line a baking tray. Knead the dough briefly, then divide into 10–12 equal pieces.
- Shape each piece into a smooth ball by folding the edges under and rolling gently in your palm. Place on the tray.
- Cover and prove again for 1 hour, or until doubled in size.
- Preheat the oven to 175°C (165°C fan). Bake for 20 minutes until lightly golden.
- Allow to cool slightly. Serve warm, cut in half and filled with jam and clotted cream, or golden syrup and clotted cream for a proper thunder and lightning.
