Cream Splits - Soft Baked Doughnuts

Cream Splits - Soft Baked Doughnuts
This week we will learn how to make Devonshire split doughnuts (you may know them as Cornish splits, cream splits or cream buns) from an enriched dough or bun dough. This dough can baked or fried and is also used to make chelsea buns, doughnuts, swiss buns (iced buns) and many other products. The process is much the same as bread buns but with the addition of eggs and sugar. Devonshire splits are often cut on the angle rather than straight down but i prefer the aesthetics of them being cut vertically. These should be extremely soft, almost cake like rather than bread like which is why it is important to keep the dough as wet as possible and not adding too much flour.
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Recipe:
Bun Dough:
250g (2 cups) Strong/bread flour
1/4 tsp salt
12g (3 tsp) caster sugar
5g (1 tsp) instant yeast
12g (2 1/2 tsp) butter
120ml (1/2 cup) warm milk
1 egg
Creme Chantilly:
300ml (1 1/4 cup) double/heavy cream - could also use whipping cream
75g (1/3 cup) caster sugar
5ml (1 tsp) Vanilla Extract
other ingredients:
Jam, icing sugar
150ml warm milk

[@meadowwalk]

You make it look so easy....

[@ChefBasicswithBaz]

I forgot to mention that the initial kneading process should take about ten minutes, or until smooth and elastic.
For doughnuts - form dough into balls/rings, deep fry at 180c/360f until golden, immediately roll in caster sugar/cinnamon sugar and if desired, fill with jam/custard/chocolate.
Swiss/iced buns - form into finger shapes, bake at 200c/400f until light brown and dip into melted fondant
Chelsea buns/cinnamon buns - roll out to a large rectangle, brush with melted butter, sprinkle with mixed spice/cinnamon, sugar. Roll up into a sausage and cut pieces about 2 inches thick, place in buttered dish, egg wash. Bake at 180c/360f for 20-25 minutes or until golden, pour over water icing while still hot.

[@Hops_III]

you deserve way more subs than this

[@ChefBasicswithBaz]

Thanks Hops! I appreciate the feedback. We will get there, just playing the waiting game.

[@luthermaitland1507]

@@ChefBasicswithBaz hi do you have the recipes with weights for all your dishes please

[@ChefBasicswithBaz]

All in the description my friend

[@meadowwalk]

I know! Right? ...MORE EXPLOSIONS would possibly help...

[@ChefBasicswithBaz]

I will do my best to fatally burn myself in future!