Devon cutrounds
This recipe for Devon cutrounds, a traditional afternoon tea treat, was sent in by Food Magazine reader Hetty Bonner
Hetty says, ‘The cutrounds I remember from my childhood in north Devon were small round ones, and on talking to one of the bakers I found out that they used the milk loaf recipe, weighing out 3ozs of dough which they made into two small ball shapes.
‘My friend June Parker as been making cut-rounds for many years for the Barnstaple Country Markets stall. This is her recipe.’
Serves 2
- Strong white flour 2lbs
- Lard 1oz
- Fresh yeast 1oz
- Sugar 1 tsp
- Milk and water mix 1 pint at body temperature
- Salt 1 level tsp
- Cream the yeast and sugar together with a little of the milk mixture and leave to ferment in a warm place.
- Rub the flour and lard together, add the salt, then make a well in the flour and add the milk mix and yeast mixture.
- Mix together and knead on a board until smooth. Place into bowl and leave to rise in a warm place covered with a tea-cloth until doubled in size.
- Turn out onto flour board and knock back, then roll out to about 1/2 inch deep.
- Cut into rounds with a pastry-cutter and place on a greased baking tin to rise again, then bake for about 15 minutes until golden brown. Cool and cut the Devon cutrounds in half, putting the cream on first, then the jam.
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You will need
- Strong white flour 2lbs
- Lard 1oz
- Fresh yeast 1oz
- Sugar 1 tsp
- Milk and water mix 1 pint at body temperature
- Salt 1 level tsp
Method
- Cream the yeast and sugar together with a little of the milk mixture and leave to ferment in a warm place.
- Rub the flour and lard together, add the salt, then make a well in the flour and add the milk mix and yeast mixture.
- Mix together and knead on a board until smooth. Place into bowl and leave to rise in a warm place covered with a tea-cloth until doubled in size.
- Turn out onto flour board and knock back, then roll out to about 1/2 inch deep.
- Cut into rounds with a pastry-cutter and place on a greased baking tin to rise again, then bake for about 15 minutes until golden brown. Cool and cut the Devon cutrounds in half, putting the cream on first, then the jam.
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