Cornish Splits

Recipe View 5 mins In a small bowl, dissolve the yeast in the lukewarm milk and add the sugar. Stir gently and let stand for 5-10 minutes until foamy. (Time: 5-10 minutes)

Recipe View 5 mins In a large bowl, sift together the flour and salt. Add the cooled, melted butter to the flour mixture. (Time: 5 minutes)

Recipe View 2 mins Pour the yeast mixture into the flour mixture. Stir until a shaggy dough forms. (Time: 2 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky. (Time: 5-7 minutes)

Recipe View 45 mins Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl with a clean towel or plastic wrap and let rise in a warm, draft-free place for 45 minutes, or until doubled in size. (Time: 45 minutes)

Recipe View 5 mins Turn the risen dough out onto a lightly floured surface. Gently deflate the dough and divide it into 9 equal pieces. (Time: 5 minutes)

Recipe View 5 mins Shape each piece of dough into a smooth ball. Place the dough balls in a buttered and floured 9-inch square baking pan, arranging them evenly. (Time: 5 minutes)

Recipe View 15 mins Cover the pan with a clean towel or plastic wrap and let the dough balls rise again for 15 minutes. (Time: 15 minutes)

Recipe View 10 mins Preheat oven to 425 degrees F (220 degrees C). (Time: 10 minutes)

Recipe View 15 mins Bake for 15-20 minutes, or until the splits are golden brown and puffed. (Time: 15-20 minutes)

Recipe View 5 mins Remove from the oven and let cool slightly in the pan. Split open while warm and serve with your favorite toppings.