Devon Tuffs

Let's Cook

1. Step 1.

   Warm 280g milk until it is lukewarm, about body temperature (test by dipping your finger in; it should feel comfortable, not hot). In a small bowl, cream together 15g caster sugar and 5g fresh yeast until smooth, then stir in the warm milk until combined.

2. Step 2.

   In a large mixing bowl, sift together 450g white bread flour and 5g fine salt. Add 30g lard (or butter) and rub it into the flour with your fingertips or a fork until the mixture resembles fine crumbs. Pour in the yeast-milk mixture and mix to form a dough. Turn out onto a lightly floured surface and knead gently for 1–2 minutes until the dough is smooth and consistent; avoid over-kneading to keep the tuffs 'short' (tender).

3. Step 3.

   Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and leave to rise at room temperature for about 3 hours until doubled in size. After rising, give the dough a single fold (gently deflate and fold it over itself), cover again, and let it rest for 10 minutes.

4. Step 4.

   Divide the rested dough into 10–12 equal pieces and shape each into a smooth ball. Alternatively, roll the dough out to about 1.5cm thick on a lightly floured surface and cut into rounds with a pastry cutter. Lightly grease two baking sheets with lard, place the dough pieces on them about 5cm apart, cover loosely, and leave to prove for 1 hour until puffy.

5. Step 5.

   While the dough is proving, preheat the oven to 220°C (200°C fan)/425°F/gas 7. After proving, brush the top of each tuff with a little extra milk. Bake for 12–15 minutes until golden brown. Transfer to a wire rack to cool slightly. Serve warm, split and spread with jam and clotted cream.