Also known as Devonshire buns or Chudleighs, these date back to the 19th century and are traditionally served with treacle or jam and clotted cream.
INGREDIENTS
makes 16
Preparation time: 20 minutes + rising
Baking time: 15–20 minutes
450g plain flour
1/2 tsp salt
1 tsp caster sugar
7g sachet fast action dried yeast
300ml warm skimmed milk
60g butter, melted
Syrup
110g caster sugar
75ml milk
To serve
jam
clotted cream
icing sugar, sifted
METHOD
1 Grease and flour two baking trays. Sift the flour and salt into a mixing bowl and stir in the sugar and yeast. Add the milk and melted butter and mix to form a soft dough.
2 Turn out on to a lightly floured surface and knead for 10 minutes. Put into a floured bowl, cover with a clean damp tea towel or oiled cling film and set aside in a warm place until doubled in size (about 30 minutes). Preheat the oven to 200°C /400°F/Gas Mark 6.
3 Turn out the dough and divide into 16 equal portions. Knead into small balls with the palm of the hand. Place on the prepared baking trays, cover with a tea towel and set aside for 10–15 minutes or until doubled in size. Bake for 15–20 minutes until golden brown.
4 Heat the sugar and milk together until the sugar has dissolved and brush the hot cooked buns with this syrupy mixture to make them soft and sticky.
5 When cold, split, fill with jam and Devonshire clotted cream and dust with a little icing sugar.