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Ingredients
- 1/2 pound bread flour
- 1 teaspoon yeast, active dry
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 ounce butter melted
- 1/4 pint milk warmed
Method
- Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough.
- Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place.
- Knock back and knead again briefly.
- Divide the dough into eight and shape into small round buns.
- Space them well apart on a greased baking tray.
- Cover and set aside to prove (rise) until light and puffy - about 20 minutes.
- Bake for 15 to 20 minutes until golden brown.
- Cool, then cut each bun down the middle, from top to bottom but not all the way through.
- Split open and fill with cream and jam.
- Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun.
- Then dust with icing sugar.
