Traditional Kentish Huffkins

For a true taste of Kent, nothing comes close than the Kentish Huffkin. Traditionally made with stoneground flour and slowly proved to produce a rich bread boasting a soft crumb and crust. Traditionally, the centre dimple of a Huffkins was made by the baker to hold a spoonful of cherry jam or a cherry from the harvest of the Kentish cherry pickers. They are great toasted for breakfast with lashings of butter and jam or served at lunchtime alongside a Ploughman’s or warming bowl of soup. 

Prep time: 20 mins / Cook time: 20mins / Proving time: 1hrs 30mins.

Ingredients

• 7g instant yeast (one sachet)

• 125ml warm milk

• 100ml warm water

• 450g plain flour

• 1tsp salt

• 2tsp sugar (less for savoury option)

• 50g lard or butter

Method

1 Put the flour, yeast, salt and sugar into a bowl and rub in the lard or butter. 

2 Make a well in the centre, then pour in the warm milk and water.

3 Mix everything together well to form a dough that leaves the sides of the bowl clean.

4 Turn out onto an oiled kitchen surface and kneed well for about 10 minutes until the dough becomes smooth and elastic.

5 Place in a clean bowl and cover with a clean tea towel. 

6 Leave to rise for about an hour, or until the dough has doubled in size.

7 Divide the dough into 6 – 8 pieces, depending on how big you want them to be.

8 Roll each dough piece into a firm roll first and then slightly flatten. 

9 Place on greased baking sheets, giving each huffkin plenty of space. 

10 Lightly dust with more flour.

11 Cover and leave for about half an hour until double in size.

12 Heat the oven to 220C/435F/Gas 7.

13 Just before putting the huffkins in the oven, make a deep thumbprint in each roll.

14 Bake for 15 – 20 minutes, until the crust is a deep golden brown.

15 Wrap in a warm clean tea towel (this helps keep the crust soft) and leave to cool.

Storage
Store in an airtight tin/container for usually about three days but are great toasted for up to seven days. These rolls can be made in advance and frozen for up to three months. 

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