Cornish Splits Recipes

CLASSIC BRITISH CORNISH SPLITS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, stir together the flour, salt, yeast and sugar. Warm the butter and milk in a small saucepan until the butter has melted. Let the milk cool slightly, until it is just about cool enough to dip your finger in (about 120F).
• Pour the milk/butter mixture into the flour and knead to form a soft and just slightly sticky dough. You may need to add additional flour.
• Remove dough to a greased bowl and cover with plastic wrap to rise until doubled, about 1 hour.
• Turn the dough onto a floured board and cut into 8 equal-sized pieces. Roll each one into a ball, placing them on a parchment lined baking sheet as you go.
• Set the oven at 390F. Dust the buns lightly with flour and cover with a tea towel. let rise for 10-15 minutes more.
• Bake for 18-20 minutes until they are pale golden on top and sound slightly hollow when tapped on the bottom.
• Remove the buns from the baking sheet to a cool slightly. Enjoy warm (traditionally served warm) or fully cooled.
• To serve make a cut in each bun from about 1/3 down in the front, angling back and down, to about 2/3 down the back, without cutting all the way through. Butter the bottom, then spoon a good dollop of jam inside. Spoon or pipe whipped cream on top. Dust with icing sugar to serve.

CORNISH SPLITS

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.

CORNISH SPLITS

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.

CORNISH SPLITS

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.