This is another sweet yeast-risen bun which is claimed by Cornwall as its own too. Both counties seem to go about things the same way, which means using proper clotted cream when you fill them.
Sift the flour into a bowl with the yeast, sugar and salt. Melt the butter and add it with the milk and hand-hot water. Mix to a soft dough. Turn out on a floured surface and knead until silky smooth and elastic. Alternatively put the liquid into a food mixer, turn on and work for 8 minutes, an easier option. Brush with olive oil (not traditional but effective), put into a bowl and cling-wrap the top. Leave to rise at room temperature for 1 ½ hours.
Knock down on a floured surface and knead with the heel of your hand, turning, for a minute or so. Divide into
Just before serving, split and fill with clotted cream and strawberry jam. If clotted cream is not available, use whipped double cream.
© 1998 Alastair Little. All rights reserved.