Kentish Huffkins

Kentish Huffkins

A traditional Kentish hard bread roll with a characteristic crusty exterior and a soft, chewy crumb. Historically baked into a large ring, modern home versions are often shaped into small rounds or ovals, perfect for serving with butter, cheese, or cured meats.

Prep

20 min

Cook

25 min

Total

45 min

Serves

8 rolls

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) strong plain flour, or bread flour, plus extra for dusting
• •10 g (2 tsp) fine sea salt
• •7 g (2¼ tsp) instant dried yeast, or one 7 g sachet
• •300 ml (1¼ cups) lukewarm water, about 38°C / 100°F
• •30 ml (2 tbsp) whole milk, for brushing
• •15 g (1 tbsp) rice flour, for dusting; traditional Kentish finish - none if unavailable

Steps

1. 1 In a large bowl, mix the flour, salt, and yeast. Pour in the lukewarm water and bring together into a shaggy dough using a wooden spoon, then turn out onto a lightly floured surface.
2. 2 Knead for 10–12 minutes until the dough is smooth, elastic, and springs back when pressed. A home stand mixer with a dough hook needs about 6–8 minutes at medium speed.
3. 3 Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm spot for 1–1¼ hours, or until roughly doubled in size.
4. 4 Tip the dough onto a floured surface and gently deflate. Divide into 8 equal pieces (about 100 g each) and shape each into a tight round by tucking the edges underneath.
5. 5 To make the traditional Kentish shape, gently roll each piece under your cupped hand on an unfloured surface to build tension. For the classic ring form, join the ends of an oblong roll together to make a circle about 18 cm across.
6. 6 Place the shaped rolls on a baking tray lined with parchment, leaving room for expansion. Cover loosely with a tea towel and prove for 35–45 minutes, until puffy and risen (not quite doubled).
7. 7 Meanwhile, place a shallow tray of water in the base of your oven and preheat to 220°C / 425°F (200°C / 400°F fan) - the steam gives huffkins their crisp crust.
8. 8 Brush the rolls gently with the whole milk and dust lightly with rice flour for the traditional crackled, dusty finish. Using a sharp blade or lame, score a single slash across the top of each, about 5 mm deep.
9. 9 Bake for 22–28 minutes until the crust is a deep golden brown and the base sounds hollow when tapped. Internal crumb temperature should read 95°C / 203°F or above.
10. 10 Cool on a wire rack for at least 15 minutes before serving. Huffkins are best eaten the day they are baked, traditionally split and spread with cold butter.