These Vegan Devon Splits are gorgeous buns – sweet, topped with lots of Vegan Whipped Cream and Raspberry Jam. Like so many of us I saw Devon Splits on Bake Off and wanted to make a Dairy Free version. Like anything involving yeast they do take a bit of time, two proving sessions, but they are worth it as a great treat.
One important thing I’ve learnt about proving dough is how to create a ‘proving drawer’ at home. Normally I put my dough in the airing cupboard, but that only works in the winter when the heating is on (and the laundry is often in there so it can get crowded!). The best way to get the warmth you need, is to put a bowl of boiling water in the bottom on the oven, pop your dough in, and close the door. The hot water warms the oven up nicely so the yeast activates.
Creating Dairy Free Whipped Cream use to be a bit of a hassle…Coconut Cream plus Corn Flour, but now there are commercial options like Oatley which makes life so much easier. Oatley Whipping Cream is simply great – works perfectly every time. For these buns we add some Vanilla and Icing Sugar to the Oatley Whipping Cream to add some sweetness.
You can use any time of fruit jam you like – I’ve used Raspberry as it’s our favourite, but use Strawberry, or Blueberry, or Cherry if you like. I think it’s nice to have a bit of the fresh fruit on the side as well.
Vegan Devon Splits
- 300 Grms White Bread Flour
- 180 ml Dairy Free Milk (not cream)
- 2 Tbsp Caster Sugar
- 2 Tbsp Dairy Free Butter
- 1 Tsp Salt
- 8 Grms Yeast
- 200 Mls Oatley Whipping Cream (or other Dairy Free Whipping Cream)
- 1 Tbsp Sifted Icing Sugar
- 1 Tbsp Vanilla Paste
Raspberry Jam and Fruit
- 16 Tsp Raspberry Jam - 1 Tsp for each side of the split buns
- Fresh Raspberries
- Sift the flour into a large bowl.
- Melt the Dairy Free Butter in a jug (just pop it in the microwave), add the dairy free milk and gently warm. You can pop it in a pan, or zap it in the microwave for 20 seconds or so. You just want it to be tepid so that it activates the yeast. Too hot and it will kill the yeast and you won't get a good rise.
- Add the salt and sugar to the flour, briefly mix, add in the yeast and mix again. Pour in the milk (I add half at a time and mix, then add the other half) and bring the dough together. It will be very sticky.
- Kneed the dough until its smooth - about 10 minutes. Boil the kettle, pour the hot water into a bowl and put on the bottom shelf of your oven, and close the door.
- Pop the dough into an oiled bowl, cover with cling film and put in the oven for 1 hour, or until the dough has doubled in size (it can take up to 1.5 hours)
- Tip the dough out onto a floured surface, kneed briefly to knock the air out of the dough. Cut into 8 equal pieces, and roll into balls.
- Put on a baking sheet, cover loosely with cling film and put back into the oven to prove for another 40 minutes.
- Preheat oven to 200℃, 400℉
- Remove the cling film and bake for 11 -12 minutes until golden. Cool on a wire rack.
- Whip the Oately, add in the sifted icing sugar and the Vanilla. Whip until stiff, it keeps in the fridge just fine until you need it.
- When cooled, split the buns, spread a Teaspoon of jam on each side of the bun, load up with Whipped Cream and top with a dollop of jam, or fresh fruit if you prefer.
- These need eating on the day.
Here are some other lovely treats to try!