Honey and almond Devonshire splits

Melt together the milk and butter, either on the stove or in the microwave

Put the flour into a large bowl or the bowl of a stand mixer

Add the salt, sugar and yeast into the bowl, making sure the salt and yeast don’t come into direct contact with each other. Stir to combine

Gradually add the milk mixture – you may not need it all – until you have a soft dough

If using a stand mixer, knead with a dough hook attachment for 5 minutes. Otherwise, lightly dust the work surface, tip the dough out, and knead for 10 minutes until soft and springy

Transfer into a clean bowl and cover. Leave to prove for 1 hour until almost doubled in size

Divide the dough into 6 pieces, around 70g each, and roll each of them into balls

Place them onto a large, flat baking tray lined with baking paper, arranged a few centimetres apart, and cover. Leave to prove for 30 minutes

Preheat the oven to 200°C (180°C fan)

Bake for 12–15 minutes until golden brown, then leave to cool completely on the tray. If you like a softer crust, you can cover the tins with a tea towel to steam slightly while cooling

Meanwhile make the Chantilly by whisking the cream, vanilla and honey together until it’s just starting to thicken

Cut through the middle of the buns, taking care not to cut all the way through, with a small, serrated knife

Either spoon the cream in the middle of the bun or put it into a piping bag with a star nozzle and pipe it down the centre. Sprinkle over the toasted almonds and dust with icing sugar to finish