Cornish splits are soft and slightly sweet yeasted bread buns. They make a fitting alternative to scones for a traditional cream tea. Top them with strawberry jam and clotted cream. For special occassions add a chocolate dipped strawberry.
Melt the butter in a pan with the milk and over a low heat.
Add the white chocolate and leave to melt.
Place the flour into a bowl with the sea salt and yeast.
Make a well in the centre and pour in the liquid, ensuring it's warm but not hot.
Stir from the inside out until fully incorporated, then leave for 15 minutes.
Oil a work surface and ease the dough onto it from the bowl. Knead briefly and then give it the Dan Lepard turn and fold treatment as interpreted by Carl Legge in his folding bread video.
Return to the bowl, cover with a tea towel and leave to rise for 30 minutes.
Do another brief knead followed by three turn and folds.
Return to the bowl, cover and leave to double in size.
Divide into 12 pieces and form into rolls.
Cover with a tea towel and leave to double in size.
Bake at 200℃ (400℉, Gas 6) for 15-20 minutes. Tap the bottom of one split to test. If done, it should sound hollow.
Melt 60g of the chocolate in a bowl suspended over a pan of hot, but not boiling, water.
When melted, remove from the heat and add the remaining 15g to temper the chocolate. Leave for a few minutes then stir until smooth.
Cut 12 strawberries in half and spoon chocolate over one side.
Leave to set then turn them over and spoon chocolate over the other side.
Allow the splits to cool, then cut them in half and spread with strawberry jam.
Dollop a spoon of cream on top, then place a chocolate strawberry on top of the cream.
Do feel free to use your preferred method of kneading. This one requires little effort, but produces a good result.Please note: calories and other nutritional information are per serving. They include the jam, cream and chocolate dipped strawberries. However they're approximate and will depend on exact ingredients used.