Cream Splits - Soft Baked Doughnuts
This week we will learn how to make Devonshire split doughnuts (you may know them as Cornish splits, cream splits or cream buns) from an enriched dough or bun dough. This dough can baked or fried and is also used to make chelsea buns, doughnuts, swiss buns (iced buns) and many other products. The process is much the same as bread buns but with the addition of eggs and sugar. Devonshire splits are often cut on the angle rather than straight down but i prefer the aesthetics of them being cut vertically. These should be extremely soft, almost cake like rather than bread like which is why it is important to keep the dough as wet as possible and not adding too much flour.
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Recipe:
Bun Dough:
250g (2 cups) Strong/bread flour
1/4 tsp salt
12g (3 tsp) caster sugar
5g (1 tsp) instant yeast
12g (2 1/2 tsp) butter
120ml (1/2 cup) warm milk
1 egg
Creme Chantilly:
300ml (1 1/4 cup) double/heavy cream - could also use whipping cream
75g (1/3 cup) caster sugar
5ml (1 tsp) Vanilla Extract
other ingredients:
Jam, icing sugar
150ml warm milk
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