Cornish Splits are a type of enriched yeast bread or sweet roll that originates from Cornwall, England. They are often enjoyed split open and filled with jam and clotted cream, similar to a cream tea. Here’s a basic recipe for making Cornish Splits:
Ingredients:
For the dough:
- 500g (about 4 cups) strong white bread flour
- 75g (about 1/3 cup) caster sugar
- 10g (about 2 teaspoons) salt
- 10g (about 2 teaspoons) instant yeast
- 300ml (about 1 1/4 cups) lukewarm milk
- 50g (about 1/4 cup) unsalted butter, softened
- 1 large egg, beaten
For the filling:
- Clotted cream
- Jam (traditionally strawberry or raspberry)
Instructions:
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
- In a separate bowl, mix the yeast with lukewarm milk and let it sit for a few minutes until it becomes frothy.
- Pour the yeast mixture into the well in the dry ingredients. Add the softened butter and beaten egg.
- Mix the ingredients together to form a dough. Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
- Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Preheat your oven to 220°C (425°F).
- Punch down the risen dough and turn it out onto a floured surface. Divide it into equal portions and shape each portion into a ball.
- Place the dough balls onto a baking sheet, leaving space between them. Cover with a cloth and let them rise for an additional 30-45 minutes.
- Bake the rolls in the preheated oven for 12-15 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Allow the Cornish Splits to cool on a wire rack.
Once they are cooled, split the rolls open, spread them with clotted cream, and add your favorite jam. Enjoy your homemade Cornish Splits!
