Cornish Splits Recipe

Cornish Splits, a traditional British treat, are sweet and buttery with a hint of nostalgia.

These tender, flaky pastries are a delight to bake and share with family and friends.

With a simple yeast dough recipe, you’ll be on your way to creating these golden brown treasures in no time.

Ingredients

• 1 1/2 cups warm water
• 1/4 oz active dry yeast
• 3 tbsp sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg, beaten
• 1 tsp milk

Instructions

In a large mixing bowl, combine the warm water, yeast, and sugar.

Let it sit for 5-7 minutes, or until the yeast is activated and foamy.

Add the flour, salt, and softened butter to the bowl.

Mix until a shaggy dough forms.

Knead the dough on a floured surface for 10-12 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Punch down the dough and divide it into 7 equal pieces.

Roll each piece into a ball and then flatten it slightly into an oval shape.

Place the ovals onto the prepared baking sheet, leaving about 1 inch of space between each split.

Brush the tops with the beaten egg and sprinkle with a pinch of milk.

Bake for 18-20 minutes, or until the splits are golden brown.

Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

Notes

Use a thermometer to ensure the water is at the right temperature for yeast activation, between 100°F to 110°F.

Yeast is a living organism, so make sure to handle it gently when adding it to the water.

Don’t overmix the dough when combining it with flour, salt, and butter.

Stop mixing once the ingredients come together in a shaggy mass.

When kneading the dough, use a light touch and don’t overwork it.

You want to develop the gluten just enough to give the splits structure.

Keep an eye on the dough as it rises, and gently rotate the bowl every 20 minutes to ensure even rising.

When shaping the dough into ovals, make sure they’re all roughly the same size so they bake evenly.

Don’t overcrowd the baking sheet – leave enough space between each split for even baking and to prevent them from sticking together.

These Cornish splits are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Calories: 240
• Total Fat: 8g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 200mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 4g