Devonshire Splits Recipes

Steps:

• place ingredients in bread maker according to Manufacturer's directions.
• set on dough setting.
• grease two baking sheets.
• when dough cycle is finished place dough on lightly floured surface and punch back. Divide into 8 portions. Shape each into a ball and place on baking sheets. Flatten the tops slightly. Cover with lightly with oiled plastic wrap and let rise 30- 45 minutes.
• Preheat oven to 425 degrees. Bake 15 to 18 minutes until golden.
• Split and fill with whipped cream and jam.
• dust with sugar before serving.

Steps:

• Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast, salt and sugar, then add the lukewarm milk.
• Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.
• Place in an oiled bowl and let rise for about an hour or until doubled in size.
• Knead for a few more seconds to punch out air then cut the dough into 12 pieces.
• Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets).
• Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes) until double in size. In the meantime heat the oven to 220 degrees Celsius.
• Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.
• Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.

Steps:

• Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
• Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)
• Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.

Steps:

• Mix together the yeast, the teaspoon of sugar and the warm milk. Leave in a warm place for 20 to 30 minutes, until frothy.
• Rub the butter into the flour and stir in the 1 oz of sugar and the salt.
• Add the yeast liquid to the flour and mix to a soft dough.
• Knead on a floured surface until smooth and elastic.
• Leave covered in a warm place for about an hour until doubled in size.
• Knock back, knead again and divide into 16 pieces.
• Mould into neat bun shapes and place on floured baking sheets.
• Leave once again in a warm place until well risen.
• Bake in a preheated oven at 425ºF or Mark 7 for approximately 15 minutes until pale golden in colour.
• Cool on a wire rack.