Devonshire Splits, Bath Buns and Fruit Buns. With One Dough!

Another pastry class and a week closer to another crazy assessment!
Next week I'm making a flavoured loaf which was featured in a past blog post. 
However this week I've been making a plain sweet dough. Which sounds a little boring, but the whole class made a variety of different buns. 

In the class we made Devonshire Splits. When I think of Devon, I think of my friends Leanne and Ben and secondly of traditional cream tea. Now, no matter which country in the world tries. The BEST cream tea is from the UK!

Image from: http://en.wikipedia.org/wiki/File:Devonshire_tea.jpg

Traditionally clotted cream, jam are served with scones and hot tea. However Devonshire Splits aka Cornwall Splits, (there isn't a difference in the bun, but the name varies on if you put the jam or cream on first) can also be served with instead of scones.  Just would like to point out that we also made some Devonshire Splits with fondant icing on top, which look very similar to éclairs. 

Devonshire Splits made by me in pastry class

Bath buns are sweet dough buns which can be filled with fruits such as raisins and can be served with jam or cream or even both! They are always topped with crushed sugar. 

Bath buns(far left) with different shaped Devonshire Splits.(Made by me) 

Recipe: Basic Bun Dough 

·       600g Strong Flour

·       15g Milk powder

·       75g Sugar

·       7g Salt

·       60g Unsalted butter

·       30g Liquid egg

·       37g Yeast

·       300g Warm Water

Devonshire Splits with icing:

·       500g Fondant Icing

·       Whipped Cream

Devonshire Splits:

·       Whole Egg for glazing

·       Whipped Cream

·       Raspberry Jam

Bath Buns

·       Whole Egg for glazing

·       Crushed sugar 
        
Fruit Buns
· 75g Sultanas

Equipment

·       Sieve

·       Bowl

·       Jug

·       Large baking sheet covered with silicone paper

·       2x Piping bags, one fitted with a star nozzle

·       Spoons

·       Pastry brush for the egg glaze

·       Whisk for the whipping cream

1.    Sieve the flour into a bowl, add the milk powder. Rub the butter into the flour until mix resembles breadcrumbs. Mix in the salt and sugar.

2.    Disperse yeast in some but not all of the water.

3.    Make a well in the flour mix, add the yeast water and also the egg. Add most of the yeasty water but not all. Knead the dough until the dough loses it’s stickiness. Add the rest of the water if the dough feels dry. 

4.    Cut into thirds. Mix 75g sultanas into one third of the dough, cut into 4’s and shape into round buns.

5.    Cut the two doughs into 4’s and shape four into oblongs and four into round buns.

6.    Place all the buns on the large tray covered with silicone paper and leave to proof for 30-45 minutes.

7.    Glaze the tops of the buns with a little egg wash and top the fruit buns with a little nibbed sugar.

8.    Bake at 180c/350f/Gas Mark 4/  for 15-20 minutes.

9. Place on a wire rack to cool.
10. Cut the plain buns slightly diagonally fill with cream and jam.

11. Cut the oblong buns across and top with melted fondant and fill with cream. Serve with tea!

Bake On!
Penny