CORNISH/DEVONSHIRE CREAM SPLITS
- For the ferment:
- 15 ml active dried yeast
- 1 tablespoon sugar
- 430ml lukewarm milk
- 170g white bread flour
- For the dough:
- 500g white bread flour
- 110g butter in cubes
- 15g salt
- icing sugar to dust
- cream and good raspberry or strawberry jam to serve
To make the ferment mix the milk and sugar together in a very large bowl, add the yeast and then work the flour through with a whisk.
Cover with clingfilm and allow to stand for about 30 minutes at room temperature until it has developed a nice head of foam.
With a metal cutting blade (or the dough blade) in your processor, add the flour to the bowl. Start the processor and add the butter cubes and allow the machine to run until the mixture resembles fine breadcrumbs.
Add the ferment in a stream through the feed tube of the machine while the machine is running.
It will start to hold together and form a soft, but not too sticky dough.
Depending on your flour you might need a little more or less liquid or you might need a little more flour.
Let the machine knead the dough for about a minute.
Wipe a little olive oil over your hands and turn the contents of the bowl onto the countertop. Shape into a ball, cover and allow to rise for about 1. 5 to 2 hours or until doubled.
I left mine longer because I was at the allotment.
Knock the dough back, knead it for about 10 seconds and then divide it into 22 equally sized pieces.
A tip here - weigh the ball of dough, divide by 22, then work with the scale to equally apportion your rolls.
Much easier than doing it by eye, unless you're really good at judging quantities.
Form a neat ball from each piece of dough.
Place them on a greased and floured baking tray with enough room in between to rise without touching each other.
Cover loosely with clingfilm or a damp kitchen towel and allow to rise to double their volume. This takes about 45 minutes.
Meanwhile, preheat the oven to 220C.
Bake for 15 - 20 minutes until they are golden. They should not darken.
Remove from the oven, dust with icing sugar immediately and cover with a dry teatowel to stop them forming a hard crust.
Serve the buns still warm, split down the centre, spread with jam and filled with cream. If you have clotted cream, even better! Otherwise, just do what I did and use a can. (Sacrilege I know!)
Makes 22 pieces
Recipe adapted for the food processor from Linda Collister's The Bread Book