Devonshire splits

a Paul Hollywood recipe

Ingredients:

• 500g strong white bread flour
• 2 tsp salt
• 40g caster sugar
• 2x7g sachet instant yeast
• 40g unsalted softened diced butter
• 150 ml milk
• 150ml water

Filling:

• 200ml double cream
• 100g strawberry jam
• icing sugar to dust

Method:

Put the flour in a large bowl. Add the salt and sugar on one side, the yeast on the other. Add the butter, milk and ¾ of the water, then turn the mixture round with the fingers of one hand.

Add the remaining water a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky. You might not need all the water.

Oil the worktop to prevent sticking. Knead the dough on it for at least five minutes until smooth and no longer sticky. Lightly oil the bowl, return the dough to it and cover with clingfilm. Leave to rise for at least an hour, until doubled in size.

Line two baking trays with baking parchment. Scrape the dough out of the bowl onto a lightly floured surface and fold inwards repeatedly until all the air has been knocked out and the dough is smooth. Divide into 12 pieces.

Roll each piece into a ball by placing it into a cage formed by your hand on the work surface and moving your hand in a circular motion, rotating the ball rapidly.

Put the balls of dough on the prepared baking trays, placing them slightly apart. Place each tray in a clean plastic bag or loosely cover with clingfilm and leave to prove for about 40 minutes until the rolls have doubled in size.

Heat the oven to 220°c/FAN210°/GAS7.

Bake for 10-12 minutes, until the rolls are golden and sound hollow when tapped underneath. Place on a wire rack to cool.

Put a spoonful of jam in each roll and spread it up both halves inside. Whip the cream and dollop a large spoonful into each split. Add a blob of jam on the top and finally dust with icing sugar!