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	Podcast:		Recipe for the day
	Episode:		Cream Splits
	Category:		Arts
	Duration:
	Publish Date:		2018-03-01 11:18:42
	Description:		Cream Splits Makes 8 buns You start with a special bread dough, and you can make this into iced fingers if you prefer, but these are almost impossible to eat without making a mess. 350 g strong bread flour 230 ml warm milk (but you might not all need all of it) 1/2 tsp salt 7g sachet of fast action yeast 80 g soft brown sugar Jam Double cream 150 g Icing sugar and hot water Sift the flour and salt together and mix in the yeast and sugar. Mix in the milk until you get a soft dough. To make this a very light bun knead the dough and then flour your fingers. Knead the dough for a good 10 minutes. (You could use dough hooks.) Make the dough into a ball and sprinkle with flour. Prove until it doubles in size. Knock it back and cut into 8 equal pieces. Roll the pieces into little balls. Place on a greased baking sheet. Leave for 30 minutes to rise. Before they are finished, heat the oven at 200ºC, 400ºF, Gas 6 Bake for 10 - 12 minutes. Leave to cool before slicing in half. For the filling, spread your favourite jam on the top of the lower base. Add the top of the bun. Whip some double cream and place on the top of the jam. Mix the icing sugar with hot water to a thickish paste and spread on the top of the bun.
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