These delicious Bread Machine Devonshire Buns make a perfect addition to Afternoon Tea or Breakfast Tea. Fill them with your favourite jam and whipped cream and your guests will never know how easy they are!
Of course you can knead it the 'old-fashioned way' if you don't have or use a bread machine! See the recipe notes below if kneading by hand.
We served these as part of our Royal Wedding Breakfast 'Tea'. Since Great Britain is 4 hours ahead of us we will be watching the Royal Wedding in our pyjamas and fascinators! If you miss the wedding you can serve these for any Tea Time or Mother's Day Tea or Bridal Tea.
These rolls are perfect for any time of the day though.
I divided the dough after the first rise into fourteen 2 oz portions and shaped them into an oblong roll. They were a substantial size -about 5" long after baking. They weren't quite as dainty as I had imagined them in my mind's eye! Next time I would try for 1 -¾ oz or 16 portions.
The recipe calls for 'caster' sugar. This is granulated sugar that is a finer grind than our basic everyday sugar. In Canada you see Superfine sugar readily available which would be fine. If you don't want to buy special sugar just for this recipe you can use regular sugar. Your dough may not be quite as soft as with Superfine. I took regular sugar and crushed it down a bit with my pestle and mortar! Do not use icing or confection sugar.
They make rather a sweet biscuit type. Perfect for filling with your favourite jam or jelly and sweet whipped cream. I split them horizontally and made an open face bun with cream and jelly. The traditional is a round bun split horizontally and served with top and bottom and cream/jam in between.
I doubled the batch and froze the other half. I can attest that they freeze well and were just as lovely after being frozen. So... Make Ahead...what a bonus if you are putting together a large tea time menu.
I served them with White Strawberry Cream tea and Black Peach Ginger tea. I have to say the White Strawberry Cream tea was my favourite but they are both delicious!
Bread Machine Devonshire Buns
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Save Print Pin FacebookIngredients
Buns
- 3 cups all purpose flour plus 1 tablespoon additional for flouring hands and risen dough
- ½ teaspoon salt
- 2 tsps quick rise yeast
- 2 tablespoon fine sugar (granulated not icing sugar)
- 3 Tbsps butter melted
- 1 cup + 3 Tbsps whole milk
Filling
- 1 cup whipped cream or devonshire cream
- ½ cup jam
- icing sugar for dusting
Instructions
- Mix flour, salt and sugar together until evenly distributed.
- Combine milk and melted butter and microwave a minute or so. Milk should be hot to the touch but not boiling.
- Add ingredients to your bread machine in order recommended by manufacturer. Mine is liquid on the bottom, flour mix and yeast on top. (see Note 1 below for hand kneading instructions).
- After dough cycle is complete ( end of first rise for manual method) heat your oven to 390 degrees F. Line baking sheet(s) with parchment paper.
- Use the extra flour to transfer dough to a work surface. Divide the dough into even portions. You can go with anywhere from 6 to 16 portions depending on the size of portion you want. ( I like to weigh my dough when halving and quartering to get evenly sized portions)
- Shape each portion into an oblong shape with any seams on the underside.
- Transfer buns to the baking sheet(s) evenly spaced. Do not crowd. Cover with a clean tea towel and allow to rise for 30 minutes.
- Bake about 15 minutes until buns are golden brown and sound hollow when tapped. Allow to cool completely.
- Just before serving, split the buns horizontally.
- Slather a row of jam into the bottom of the bun. Pipe cream into the hollow to fill and pipe or drizzle more jam along the top. Dust with icing sugar.
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