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Devon Splits

  • BAKE: 12
  • SERVES: 16

Ingredients

Classic Ciabatta Bread Mix 500g
  • Classic Ciabatta Bread Mix 500g
  • Wright’s Ciabatta Bread Mix 500g
  • Slightly Warm Milk 220ml
  • Butter (at room temperature) 75g
  • Caster Sugar 50g
  • Eggs 1 medium
  • Whipping or Double Cream 150ml
  • Raspberry Jam 2-3 tablespoons
  • Icing Sugar 1-2 tablespoons

ADD TO BASKET

METHOD

Place Ciabatta Bread Mix into mixing bowl, then add caster sugar, slightly warmed milk, and egg and mix together to form a dough.
Knead well for 5 minutes before working in the softened butter.
The dough will be quite soft initially but will tighten up during kneading.
Loosely cover with a damp tea towel; lightly oiled plastic or polythene and rest the dough for 5 minutes.
Divide the dough into 16 equal pieces. Mould into ball shapes and place onto greased baking tray(s), leaving sufficient space between each bun to increase in volume during proving.
Cover again with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for approximately 40 minutes or at least doubled in size.
Carefully remove the cover and bake in a preheated oven at 220°C (428°F Gas Mark 7) for 10-12 minutes until well risen and golden brown.
Remove from oven, place on a cooling wire to cool.
When completely cold, split each bun across the top with a sharp knife. Spoon in a small amount of raspberry jam, then pipe lightly whipped cream into each bun. Finish with sieved icing sugar as per illustration.

“hi just a thankyou! I have bought your bread mixes for several years however this weekend i added garlic oil and fresh rosemary from the garden to your ciabatta bread mix and the results were just to 'die for' ! seriously a beautifully subtle taste and the best i've ever made! Thanks to you. ”

Paul Cherry

Deb's Tips

Oh go on – you know you want to. Completely indulgent splits, light and airy with a sweet centre – jam of your choice. Probably the easiest recipe I have ever followed and the biggest wow factor!

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