Fresh yeast 28g Sugar 1 tsp Milk ½ pint, warm Strong flour 450g Plain flour 113g Salt 1 tsp Cornish butter 85g

Mix the yeast and sugar together until combined. Stir in the warm milk. Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter. Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size. Knead again, then form your dough into rolls or buns and place on a floured baking sheet. Leave to prove in a warm place until the buns have doubled in size. Place in a preheated oven and bake at 175°c / gas 3 for 20 minutes. Try the Cornish split’s neighbour, the Devon cutround, here .

Baking

Cornish split

A close cousin of the classic scone, the Cornish split is a sweet bread bun. Serve it with homemade jam and luscious Cornish clotted cream, or with golden syrup and clotted cream to make a Thunder and Lightning

Added on May 18, 2021

The team at Rodda’s in Cornwall share their traditional Cornish split recipe

www.roddas.co.uk

Oven temp 175°c / gas 3

You will need

Fresh yeast 28g
Sugar 1 tsp
Milk ½ pint, warm
Strong flour 450g
Plain flour 113g
Salt 1 tsp
Cornish butter 85g

Method

Mix the yeast and sugar together until combined. Stir in the warm milk.
Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
Leave to prove in a warm place until the buns have doubled in size.
Place in a preheated oven and bake at 175°c / gas 3 for 20 minutes.

Try the Cornish split’s neighbour, the Devon cutround, here.

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You will need

Fresh yeast 28g
Sugar 1 tsp
Milk ½ pint, warm
Strong flour 450g
Plain flour 113g
Salt 1 tsp
Cornish butter 85g

Method

Mix the yeast and sugar together until combined. Stir in the warm milk.
Sieve together the flours and salt. Stir into the yeast mixture and then rub in the butter.
Add sufficient liquid to make a workable dough. Knead well, then set aside and allow to prove until it has doubled in size.
Knead again, then form your dough into rolls or buns and place on a floured baking sheet.
Leave to prove in a warm place until the buns have doubled in size.
Place in a preheated oven and bake at 175°c / gas 3 for 20 minutes.

Try the Cornish split’s neighbour, the Devon cutround, here.