2 cups all purpose flour
2 tablespoons unsalted butter, at room temperature
2 packages instant yeast
2 tablespoons sugar
1 cup milk, heated until hot (120F/50C)
1/4 teaspoon salt
In a stand mixer combine the flour and butter with the flat blade until crumbly. Add the yeast, sugar and hot milk and beat to form a thick batter, then beat in the salt. Beat for 1 or 2 minutes. Cover with plastic and allow to stand at room temperature for 45 minutes.
In the meantime heat the oven to 400F/200C and coat a large baking tray with cooking spray. When the batter is ready with a spoon take large gobs and place them onto the tray well spaced apart.
Bake for about 15 minutes until golden brown and the splitters spring back when pressed.
Serve hot, warm or at room temperature but best served the day they are made.