Devonshire splits


  • 500g (17.6 oz) strong white bread flour, plus extra for dusting
  • ½ teaspoon salt
  • 25g (0.8 oz) caster sugar
  • 10g (0.4 oz) easy-blend yeast
  • 25g (0.9 oz) unsalted butter, melted, plus extra to grease
  • 300ml (10 fl oz) hand hot milk


  1. Put the flour, salt, sugar and yeast in a large bowl. Add the butter and milk. Mix with a round bladed knife to make a fairly soft dough, adding a dash more hot milk or water if the dough feels dry. Turn out onto a floured surface and knead for 10 minutes to make a smooth, elastic dough. (Alternatively knead for 5 minutes using a free-standing mixer fitted with a dough hook). Place in a lightly greased bowl, cover with cling film and leave in a warm place for about 1 hour or until the dough has doubled in size.
  2. Grease a large baking sheet. Punch the dough to deflate it and turn out onto a floured surface. Divide into 12 pieces and shape each into a ball. Space well apart on the baking sheet. Cover loosely with greased cling film and leave for 20 minutes. Preheat the oven to 200°C, gas mark 
  3.  Bake the buns for 10 - 15 minutes until risen and pale golden. Transfer to a wire rack to cool.
  4. Make a deep diagonal slit through the top of each bun. Ease open with a knife and fill with the cream and jam. Serve dusted with icing sugar.


Preparation time: 25 minutes, plus proving and cooling

Makes: 10 buns 

Nutrition: 264 calories, 8.7g fat, 9g sugars, 0.3g salt (sat fat 5.2g)


If making more than a day in advance, it’s better to freeze them, then thaw and warm through in the oven before serving.