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Recipe Name: Devonshire Splits Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 8

1/2 Pound(s) Stong white bread flour
1 Teaspoon(s) Easy-blend yeast
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Sugar
1 Ounce(s) Butter, melted
1/4 Pint(s) Milk, warmed
Icing sugar
Clotted cream
Good jam
Using a food-processor, a food mixer with a dough hook, or your
hands,mix the dry ingredients, add the warm milk and melted butter and
mix andknead to a smooth elastic dough. Cover with lightly oiled
polythene andleave to rise until doubled in size - about 1 hour in a
warm place.Knock back and knead again briefly. Divide the dough into
eight andshape into small round buns. Space them well apart on a
greased bakingtray. Cover and set aside to prove (rise) until light
and puffy - about20 minutes.Bake at 425 F (220 C) gas mark 7 for 15-20
minutes until golden brown.Cool, then cut each bun down the middle,
from top to bottom but not allthe way through. Split open and fill with
cream and jam. Be generous,allowing plenty of jam and no less than 1 oz
clotted cream per bun. Thendust with icing sugar. Makes 8 buns.Source:
Philippa Davenport in "Country Living" (British), March 1989.Typed for
you by Karen MintziasFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 32
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: 145.7mg
Potassium: <1mg
Carbohydrates: 1.6g
Fiber: 0g
Sugar: 1.6g
Protein: <1g

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