Chelsea Buns
Chelsea Buns

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chelsea buns. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Nothing beats a warm, sticky Chelsea bun fresh from the oven. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Get Chelsea Buns Recipe from Food Network.

Chelsea Buns is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Chelsea Buns is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have chelsea buns using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chelsea Buns:
  1. Take for the dough
  2. Make ready 500 grams strong white flour
  3. Make ready 60 grams butter
  4. Prepare 10 grams dried active yeast
  5. Get 10 grams salt
  6. Get 10 grams caster sugar
  7. Get 350 ml whole milk
  8. Get 1 olive oil, for the surface and proving bowl.
  9. Prepare for the filling
  10. Prepare 300 grams dried mixed fruit
  11. Get 2 tsp ground cinnamon
  12. Prepare 75 grams light muscavado sugar
  13. Prepare 45 grams butter, melted

I'd certainly never heard of them before I started watching the Great British Bake-Off. Made basically the same way as a cinnamon roll, but stuffed with dried fruit instead and usually with. Soft, sweet raisin rolls drizzled with icing. I got this from my bread machine recipe book.

Steps to make Chelsea Buns:
  1. In a bowl add all the ingredients dough ingredients, keeping the yeast and salt apart. Combine all the ingredients with half of the milk.
  2. Continue to mix, gradually adding more milk until fully combined.
  3. Tip out onto a lightly oiled surface and knead for 10-15mins, until the dough becomes smooth.
  4. Place the dough in a lightly oiled bowl and cover with cling film or tin foil and leave to prove for about 4hours.
  5. Tip back out on a clean surface and knead for another 5mins.
  6. Roll the dough out into a rectangular shape.
  7. Paste over the melted butter. Follow this by sprinkling over the muscavado sugar, then the fruit and finish with the cinnamon.
  8. Roll the dough (like you would a swiss roll) tightly and portion out into 10 equal sized pieces. Leave to prove for 1 hour.
  9. Pre-heat an oven to 220°C / 200°C fan.
  10. Place the buns in the oven for 20mins. Reduce the heat to 190°C / 170°C fan and continue to bake for another 10mins.
  11. Leave on a wire rack to cool.

Much easier to make than it sounds, especially since the machine does all the work for you. DON'T LET THE PREP TIME SCARE YOU. Chelsea Buns are made with an enriched yeast dough enhanced with butter, eggs, sugar and milk to make them rich and pillowy soft. These sweet buns are traditionally filled with currants; however, this recipe adds additional fruitiness with cranberries and apricots along with the currants. "Chelsea buns were the first 'it' food in London," says Regula Ysewijn. "That was the first time people would actually go to a certain bakery, queue up to get one of those buns, and have. Like the cinnamon bun, which, thanks to the recent rash of Scandi worship, has stolen some limelight from the homegrown variety, the chelsea bun is a coiled dough filled with butter and sugar.

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