Cornish splits
By: From: Great Food Live
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Cornish splits
- Prep time:
- 30 min, plus 1 hr and 15 mins rising time
- Cook time:
- 20 min
- Serves:
- makes 9
For a sweet treat, indulge in Paul Hollywood's traditional Cornish splits filled with strawberry jam and cream
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Ingredients
For the splits
- 15 g yeast,
- 210 g sugar,
- 250 g strong bread flour,
- 40 g butter, melted and cooled
- 5 g salt,
- 150 ml milk,
For the filling
- 100 g strawberry jam,
- 100 ml double cream, whipped
- icing sugar, to dust
Method
1. Place the yeast, sugar, flour, butter and salt into a large bowl.2. Make a well in the centre and slowly pour in the warm milk. Bring together to form a smooth dough.
3. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth.
4. Return the dough to the bowl, cover and leave to rise for 1 hour, until doubled in size.
5. Divide the dough into 9 pieces and shape into balls. Place the dough balls into small dishes that have been lightly buttered and floured.
6. Leave to rise for a further 15 minutes.
7. Preheat the oven to 220C/gas 8. Bake for 15-20 minutes, until browned and puffed.
8. When cool, split and fill with strawberry jam and whipped cream. Dust with icing sugar and serve.
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Latest Comment
The sugar weights are wrong in this recipe. I made it and they didn't really rise much. They're in the oven now and look like bricks!!! I've looked on other recipes on other websites and they all say 1 tablespoon of sugar - NOT 210g. Someone seriously got this recipe wrong and I for one will NOT be using it again. Be warned other foodies - don't use this recipe!