or Chudleighs, the derivation of which is unknown. There are also Cornish splits which are larger. I made these for book no.2’s photoshoot which was not done brilliantly, but not bad for an amateur. My brother came in and immediately ate about 3 of these! They are extremely rich, very delicious and a little like a doughnut.
Cream, sometimes milk, is added instead of water when mixing. Each bun is split and a dollop of cream topped with jam is added. So all those ladies looking for a bikini body – do not eat – I gave up on that long ago!
400g strong white bread flour
20g butter, softened
7g dried yeast
1. Put the flour, yeast, sugar and butter in a bowl or mixer with a kneading attachment.
2. Warm the cream to a tepid temperature and pour it on top of the ingredients in the bowl, mixing with a knife or kneading attachment.
3. Knead for 5 minutes (10 minutes by hand) and then cover the bowl with a tea towel and leave for an hour.
4. Preheat the oven to 200 degrees C.
5. Take a golf ball size piece of dough and form it into a smooth round by folding it over itself until you have a smooth surface.
6. Repeat this until you have finished the mixture and leave them on a baking sheet for half an hour or until doubled in size.
7. Bake in the oven for 20 minutes and then remove onto a wire rack to cool.
8. Once cool, put a slit in the bun as if you were making a sandwich but not cutting it in half and the bun needs to remain in one piece.
9. Now add a large spoonful of whipped cream and a teaspoonful of jam on top and sift some icing sugar onto the surface of the buns.
10. Serve and indulge.