CORNISH SPLITS
Delicious! This recipe originated in Cornwall, England.
Provided by Linda Jackman
Categories Yeast Bread
Yield 9
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
- Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
- Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
- Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 34.9 g, Cholesterol 9.5 mg, Fat 3.7 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 97.7 mg, Sugar 3 g
CLOTTED CREAM SPLITS
A grown up twist on an old classic from your childhood, these splits still taste delicious
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 35m
Yield Makes 12 deep cupcakes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 378 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
CORNISH SPLITS
(Soft White Rolls)
Yield Makes about 22 splits
Number Of Ingredients 10
Steps:
- In a small saucepan heat water with milk just until lukewarm and remove pan from heat. Stir in sugar and yeast and let stand until foamy, about 5 minutes.
- While yeast is proofing, in a bowl whisk together flour and salt and with a pastry blender or fingertips blend in lard until mixture resembles coarse meal. Add milk mixture to flour mixture and stir until a dough forms. On a lightly floured surface knead dough gently just until smooth, about 1 minute.
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, bowl covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes.
- Grease 2 baking sheets.
- Punch down dough and divide into 1-ounce balls (about 1 1/2 inches in diameter). Transfer balls to baking sheets and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.
- Preheat oven to 375°F.
- Bake splits in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
- Serve splits hot or at room temperature, cut open, with jam and clotted cream.
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