Splits

Splits came from the West Country - Devon and Cornwall. They were eaten with jam and cream, like scones. In fact, scones came later. The problem with splits is that, since they use yeast, they need to rise, which takes time. Scones are easier!

Cooking process

• You can add all ingredients together, but I find it's better to make a "starter" with the yeast. Put the milk (possibly luke-warm, but that's not essential) in a cup, add the sugar and the yeast, and stir to dissolve. It must be luke-warm water at most (body heat or less) as hot water will kill the yeast. The starter helps because it dissolves the yeast, and also the warm milk starts the split rising well. Yeast likes the sugar as well.
  
  
• Measure out the flour and add a little salt. Gradually add the starter to the flour. (If not using a starter, put all the dry ingredients together first, then add milk.) You can mix the dough by cutting it with a knife (ordinary eating knife, not a sharp one). That exposes the wet part of the dough inside, which you then stir to coat with the flour powder not yet added. Carry on until all flour is combined.
  
  
• Knead the dough. Most people say put it on a well-floured surface, and gradually push part of it away from you, then fold up and push again. This is a small amount of dough, so I do it in my hands, pulling it out, then folding over and doing it again. The dough alters texture as you knead it, becoming less sticky. Kneading stretches the dough. It also makes sure that the yeast is evenly distributed, and warms up the dough with your hands, which helps the rising.
  
  
• Leave the dough to rise (or prove). There are conventionally two provings, but you can get away with just one (which is quicker!) If you want to do this, skip this step and go to the next. First proving, leave the dough in a bowl (cover with a cloth in case of flies!) until it doubles in size (not too easy to judge with a volume of dough!) The authorities say "Put in a warm place". However, dough will rise in a cool place - it just takes longer! Using a starter certainly helps this stage. Once the dough is risen, knead to dough a bit more (this is called "knocking back").
  
  
• Divide the dough into small bun shapes (remember it will rise), and put it on a baking tray ready for baking. Leave to rise again.
  
  
• Put in the oven to cook.
  
  
• When done, it should sound hollow underneath when tapped. Put it on a rack to dry.
  
  

My comments

• You can rub in a little butter if you wish. Bread type recipes often specify this, but I'm not convinced it makes a difference!.
  
  
• These are eaten with jam and clotted cream. They are called splits. there are two ways to split the bun - see photo.
  
  
• They can also be eaten with treacle and cream, when they are called "thunder and lightening".
  
  

© Jo Edkins 2019 -