4 1/2 cups (450 g) 1 lb plain flour (All purpose)
1/2 level tsp (2.5 ml) salt
1/2 oz (15 g) fresh yeast, or 7.5 g (1/4 oz) dried yeast
2/3 cup (150 ml) 1/4 pt tepid milk
1 tsp (5 ml) caster sugar (superfine granulated)
strawberry or raspberry jam and 2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream) to serve
1/2 stick (2 oz) butter
1/2 level tsp (2.5 ml) salt
1/2 oz (15 g) fresh yeast, or 7.5 g (1/4 oz) dried yeast
2/3 cup (150 ml) 1/4 pt tepid milk
1 tsp (5 ml) caster sugar (superfine granulated)
strawberry or raspberry jam and 2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream) to serve
1/2 stick (2 oz) butter
method
1. Sieve the flour and salt into a bowl.
2. Blend the fresh yeast with a little of the milk and the sugar. If using dried yeast, spinkle it into a little of the milk and the sugar and leave in a warm place for 15 minutes until frothy.
3. Melt the butter in the remaining milk and 1 50 ml (1/4 pint) of lukewarm water.
4. Make a well in the centre of the flour and add the dissolved yeast and the melted butter mixture. Mix to a dough. Leave to prove in a warm place for 1 hour.
5. Divide mixture into 1 2 pieces and knead each into a ball. Flatten into a round 1 -cm (1/2inch) thick. Place on a buttered and floured baking sheet and leave to prove for 20 minutes in a warm place.
6. Brush with milk and bake in the oven at 230°C (450°F) mark 8 for 15 minutes. Cut through and spread with jam. Whip the fresh cream until stiff and pipe inside the splits. Serve warm.
2. Blend the fresh yeast with a little of the milk and the sugar. If using dried yeast, spinkle it into a little of the milk and the sugar and leave in a warm place for 15 minutes until frothy.
3. Melt the butter in the remaining milk and 1 50 ml (1/4 pint) of lukewarm water.
4. Make a well in the centre of the flour and add the dissolved yeast and the melted butter mixture. Mix to a dough. Leave to prove in a warm place for 1 hour.
5. Divide mixture into 1 2 pieces and knead each into a ball. Flatten into a round 1 -cm (1/2inch) thick. Place on a buttered and floured baking sheet and leave to prove for 20 minutes in a warm place.
6. Brush with milk and bake in the oven at 230°C (450°F) mark 8 for 15 minutes. Cut through and spread with jam. Whip the fresh cream until stiff and pipe inside the splits. Serve warm.
serving amount
serves 12
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