Monday, September 9, 2013

Chelsea Buns

Chelsea Bun Recipe

Chelsea Buns are a big part of my past and I have had a love/hate relationship with them through most of my youth, but as an adult and whilst living back in S.A. I used to indulge in this sweet pleasure as often as I felt the need to have some cinnamony sweet goodness between my teeth!

Today I want to share my recipe for these delights with you.
This is one of those recipes that I thought I would never be able to create on my own as I had only ever bought them, but I was pleasantly surprised at how easy they are to make.

For these you will need:
(makes 12)

500g Flour (I used white, but next time I will be combining with brown)
1 tsp salt
1 sachet of dry yeast (7g)
300ml milk (plus an extra 4 Tbsp for the glaze)
65g unsalted butter
75g sugar
1 Egg
2 tsp Ground Cinnamon
100g raisins or sultanas
4 Tbsp Caster sugar

  1. Sift the flour and salt into a mixing bowl, add the yeast.
  2. Place 40g of butter in a pan and start to heat. As the butter starts to melt add the milk and stir until the butter is completely melted.
  3. Add the milk/butter mix plus the egg to the flour and mix until a dough forms.
  4. Remove from bowl and place on a well floured surface and knead the dough. You may need to add a little more flour. The dough is the right consistency when it no longer sticks to your hands when kneading.
  5. Oil a bowl and place the dough into this bowl, turning it in the bowl so as to coat all sides with the oil.
  6. Cover with a lid or cling film and allow to double in size.
  7. Once doubled, remove from the bowl and punch back down. Roll out into a rectangle on a lightly floured surface.
  8. Melt the left over 25g butter and spread over the surface.
  9. Sprinkle the cinnamon, the sugar and the raisins over the surface and then roll up tightly into a log.
  10. Cut into 12 pieces and lay flat on a baking tray with baking paper.
  11. Cover and allow to rise for another 30 minutes.
  12. Heat the oven to 180° C
  13. Place the buns in the oven for 25 minutes or until golden brown.
  14. Whilst the buns are in the oven, make the glaze - take the 4Tbsp Milk and Caster sugar, place in a pan and bring to the boil. Allow to simmer for 1-3 minutes.
  15. Remove the buns from the oven and spoon the glaze over each bun.
  16. Allow to cool and enjoy with a nice cup of sugary tea ;)
Chelsea buns cinnamon buns

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