Ingredients: |
Ingredients: For the Dough:
335g bread flour, plus extra for dusting.
½ tsp salt
25g granulated sugar
9g fast-acting yeast
215ml whole milk
25g unsalted butter, cubed at room temperature.
oil for greasing
For the Jam
100g strawberries
125g sugar
For the Chantilly Cream
400ml heavy cream
½ tsp vanilla extract
15g powdered sugar
To Decorate
8 small thinly sliced strawberries
1 tbsp powdered sugar for dusting.
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Directions: |
Directions:For the dough:
1. Tip the flour into a large bowl. Add the salt and sugar on one side and the yeast on the other. Heat the milk in a small pan until warm but not hot. Add the butter and ¾ of the milk to the flour, then turn the mixture round with the fingers of one hand.
2. Add the remaining milk a little at a time, mixing until you have taken in all the four and the dough is soft and slightly sticky.
3. Oil the worktop to prevent sticking. Knead the dough on it for a least five minutes until smooth and no longer sticky. Lightly oil the bowl, return the dough to the bowl and cover. Leave to rise, until doubled in size.
4. 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 8 pieces.
5. Roll each piece into a ball. Put the balls of dough on the prepared baking trays, placing them slightly apart. Place each tray in a warm area and cover. Leave them to proof for about 40 minutes.
6. While they are proofing, preheat oven to 400º.
7. Bake for 12-15 minutes until the rolls are golden and sound hollow when tapped underneath. Place on a wire rack to cool.
For Jam:
1. Place the strawberries in a small deep-sided saucepan and crush them with a masher.
2. Add the sugar and bring to a boil over a low heat until the sugar has melted.
3. Increase heat and boil for 4 minutes.
4. Remove from heat and carefully pour into a bowl. Leave to cool and chill to set.
For the Chantilly Cream
1. Whip the cream, vanilla and powdered sugar until it holds a medium firm peak and chill until ready to fill the buns.
2. Using a serrated knife cut a deep slit into the top of each bun.
3. Spread the jam on both sides of the split then generously fill each bun with whipped cream.
4. Using a palette knife, smooth the cream flush with the top of the bun.
To Decorate:
1. Lay the strawberry slices in a line along the length of the cream filling. Gently pressing them into the cream until flush.
2. Dust with powdered sugar. |
This recipe for Paul Hollywood's Devonshire Splits is from