In the vast range of individual British breads there is a round bun called the Devonshire split. Its name alone suggests it was a bun more popular in past times, because today we tend to say Devon, not Devonshire.
As buns and rolls go, they are smallish, with a weight of only 50-60 gm, and with a diameter of about 80 mm. Their texture is that of very light, white bread, with a crust colour more golden brown than mahogany brown. One hundred years ago the alternative name of Chudleighs was popular, but whether there is any real connection with that small market town in Devon is unknown.Continue Reading