Cornish Splits are delightful, soft bread rolls that originate from Cornwall, England. Traditionally served with clotted cream and jam, these light and fluffy buns are perfect for an afternoon tea or a cozy breakfast. With a hint of sweetness, Cornish Splits are easy to make and provide a charming alternative to scones, offering a taste of traditional Cornish baking in every bite.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup whole milk (warmed)
- 1/4 cup unsalted butter (softened)
- 1 large egg
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, yeast, granulated sugar, and salt.
- Add the warmed milk, softened butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Step 2: Let the Dough Rise
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 3: Shape the Splits
- Punch down the dough and divide it into 10-12 equal portions.
- Shape each portion into a round ball and place them on a parchment-lined baking sheet, leaving space between each one.
- Cover the rolls loosely with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, or until puffed and nearly doubled in size.
Step 4: Bake the Splits
- Preheat your oven to 375°F (190°C).
- Bake the splits in the preheated oven for 15-18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let them cool on a wire rack.
Step 5: Serve
- Split the rolls in half while still warm and serve with clotted cream and jam for a traditional Cornish treat.
Cooking Notes
- Yeast: Make sure the milk is warm, not hot, to avoid killing the yeast. It should be around 110°F (43°C).
- Kneading: Kneading is key to developing the gluten, which gives the rolls their soft texture. You can knead by hand or use a stand mixer with a dough hook.
- Rising Time: Ensure the dough rises in a warm, draft-free area for the best results. If your kitchen is cold, consider placing the dough in an oven with the light on to create a warm environment.
Variations
Spiced Cornish Splits
- Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a spiced twist.
Fruited Cornish Splits
- Fold in 1/2 cup of currants or raisins after the initial mixing for a fruit-filled version of these delicious rolls.
Whole Wheat Cornish Splits
- Substitute half of the all-purpose flour with whole wheat flour for a more wholesome version of the traditional splits.
Frequently Asked Questions (FAQs)
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough the night before. After the first rise, cover it tightly and refrigerate overnight. Let it come to room temperature before shaping and giving it the second rise.
How Should I Store Leftovers?
Store any leftover Cornish Splits in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 1 month; just reheat in the oven before serving.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can use instant yeast. If using instant yeast, you can skip the proofing step and add it directly to the dry ingredients.
Cornish Splits are a wonderful traditional bread that brings a touch of Cornwall’s charm to your kitchen. With their soft, tender texture and slightly sweet flavor, these rolls are a perfect addition to afternoon tea or breakfast. Serve them with clotted cream and jam for a classic experience, or try one of the variations to make them your own. Enjoy baking and savoring these delightful Cornish Splits!
Happy baking, and enjoy every warm, buttery bite!
