Splytys Kernewek (Cornish Splits) is a traditional English recipe (from Cornwall) for a classic sweet yeasted bun that is typically served for tea with clotted cream and jam. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Splits (Splytys Kernewek).
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Ingredients:
30g yeast
1/2 tsp sugar
150ml warm water
675g plain flour
120g butter, diced
30g lard, diced
150ml milk clotted cream, to serve
jam, to serve
Method:
Crumble the yeast into a bowl. Add the sugar and 1 tsp of the flour then pour over the warm water. Mix thoroughly to combine, cover with a clean cloth and set aside in a warm place for 15 minutes.
Sift the remaining flour into a large bowl. Pour the milk into a small pan and heat gently then add the butter and lard. Heat until the fats have melted then take off the heat and allow to cool until lukewarm (blood heat).
Form a well in the centre of the flour and pour in the yeast mixture and the warmed milk mixture. Bring all the ingredients together to form a soft dough then cover with a cloth and set aside in a warm place for about 80 minutes, or until doubled in volume.
Knock the dough back after this time and knead for 4 minutes. Turn out onto a floured work surface and roll out to about 12mm thick. Using a sharp knife, slice into pieces and form these into balls (about the size and shape of a tangerine). Arrange on lightly-greased baking trays then transfer to an oven pre-heated to 180°C and bake for between 20 and 30 minutes, or until golden brown and cooked through.
Remove from the oven and allow to cool on a wire rack until completely cold. To serve, split a bun in half and serve filled with plenty of Cornish clotted cream and jam (raspberry or strawberry are typical).
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