How To make Devonshire Splits
1/2 lb Stong white bread flour
1 ts Easy-blend yeast
1/2 ts Salt
1 tb Sugar
1 oz Butter; melted
1/4 pt Milk; warmed
TO FINISH:
Icing sugar Clotted cream Good jam Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place. Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes. Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias
How To make Devonshire Splits's Videos
CREAM DOUGHNUTS RECIPE | HOMEMADE CREAM DOUGHNUTS
Today’s video is on cream doughnuts! I filled these with my favorite buttercream, Italian meringue buttercream !!
INGREDIENTS
300g All purpose flour
130ml Warm Milk 37 °c
50g Soft butter
40g Sugar
6g Yeast
1 Egg
0.5 Teaspoon Salt
800ml Sunflower oil
COATING
90g Sugar
CREAM RECIPE ????????
Italian meringue buttercream.. Recipe ????????
How To Make Easy Cream Buns
Today I’m showing you how to make . Let’s get baking shall we?
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#creambuns #bread #breadmaking
How To Make Scottish Cream Bun | نان خامه ای اسکاتلندی | Devonshire Splits
How To Make Scottish Cream Buns | نان خامه ای اسکاتلندی | How to make Cream buns | How to make cream buns | Easy Cream Buns | Easy cream buns | Cream buns recipe | Devonshire Splits | panini dolci ripieni di crema
------------------- Ingredients - Dough -------------------
125 ml - Warm Water (Temp: 104°F/ 40°C)
175ml - Warm Milk (Temp: 104°F/ 40°C)
50g - Caster Sugar
1 Egg (slightly beaten)
1 tsp - Vanilla Extract
2 tsp - Dry Yeast (~7g)
500g - Bread Flour (or Plain Flour)
A pinch of Salt (depends on the saltiness of Butter)
75g - Butter (melted)
------------------- Ingredients - Sugar Glaze -------------------
Note: Water and Sugar must be used in equal quantities
25g - Water
25g - Sugar
------------------- Ingredients - Whipped Cream -------------------
2 tbsp - Sugar (to taste)
300 ml - Double Cream
1 tsp - Vanilla Extract
------------------- Timestamps -------------------
0:00 Welcome
0:05 Bite Shot
0:26 Ingredients
0:48 Step 1 - Preparing the Dough
1:08 Step 2
1:28 Step 3
1:48 Step 4
2:07 Step 5
2:27 Step 6
2:48 Step 7
3:06 Step 8
3:13 Step 8a - Preheating the Oven
3:19 Step 9
3:40 Step 10 - Preparing the Sugar Glaze
3:54 Step 11
4:14 Step 12
4:33 Step 13 - Preparing the Whipped Cream
4:52 Step 14
5:12 Step 15
5:33 Step 16
5:54 Enjoy
6:11 Subscribe
------------------- Music, Audio & Video -------------------
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DISCLAIMER - This channel is my hobby and passion. All content uploaded is my creative work and is based on my personal experience and is protected under copyright law. I love sharing my recipes and appreciate every single comment that you leave. I read every single comment and I try my best to reply to all of them.
Cream buns: every bite will be heaven!
INGREDIENTS
150ml (0.6 cup) milk
7g yeast
270g (2.16 cups) flour (all purpose)
30g (0.15 cup) sugar
3g salt
1 egg
50g (0.22 cup) butter
1 egg yolk
10ml (0.04 cup) milk
250ml (1.04 cup) heavy cream
50ml / 1.7oz Condensed Milk
METHOD
Mix all ingredients and knead the dough. Let rise for 40 minutes.
Divide the dough into 4 parts and roll into balls. Let rise for 15 minutes. Form balls a second time. Let rise for 40 minutes.
Grease the buns with yolk and milk. Bake for 18 minutes at 180°C / 350°F.
Cool the buns and make cuts. Prepare the cream. Fill the cuts in the buns with cream.
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Great British Bake Off Technical Week 3 - Devonshire Splits!
On October 15th, 2023, Kimberly and Amanda did a very scary thing indeed...the bread week technical! Much to their surprise, it went brilliantly. They even finished in time, thanks in no small part to the tutelage of their Twitch Chat (should out to InterstellarGreenBean!) 10/10 would bake again.
Recipe:
If you'd like to catch the chaos live on Twitch, pop on over to twitch.tv/kitchenettebestfriends every Sunday at 3:30 pm eastern, where Kimberly and Amanda will be branching out into some increasingly ambitious (and largely gluten-free) bakes, while simultaneously working to build a lifelong best friendship. There will be giggles and baked goods.
Will Torrent's Devonshire Splits | Waitrose
Will Torrent shows you how to make these classic tea-time treats.
Read the recipe here:
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