I didn’t think I had a theme for this month/ the last few posts but I’ve realised I’ve been posting a lot of bread-like things. I’ve been eating a lot of bread too. I’m pretty sure I’m gonna turn into a loaf soon but that’s fine with me, really it is. I love bread. I want to simultaneously applaud and headbutt people that won’t eat the stuff, that’s some strong willpower/ stupidity right there.
So yeah, Chelsea buns.
Not technically proper bread but a bun will do for now. It’s go yeast in it so it counts. I loveeee the smell of Chelsea buns as much as I do munching through them because they remind me of Christmas and all things festive. I know we’re long past December now and we’re meant to be celebrating Spring and whatever but it God-damn snowed this morning so I feel justified.
RECIPE BY PAUL HOLLYWOOD. Don’t mess with the king.
- 500g strong white flour
- 1 teaspoon salt
- 1 packet fast-action yeast
- 10 fl oz milk
- 40g butter
- 1 egg
- vegetable oil, to grease
FOR THE FILLING AND GLAZE
- 25g butter, melted
- zest of 1 orange
- 75g brown sugar
- 2 teaspoon ground cinnamon
- 100g dried cranberries
- 100g sultanas
- 100g dried apricots
- 1 teaspoon apricot jam
- 200g icing sugar
1) Stir together the flour and salt until thoroughly combined. Make a well in the middle and pour in the yeast.
2) In a saucepan, warm the milk and butter together until lukewarm. Pour into the flour mix, add the egg and stir until it all comes together to form a soft dough.
3) On a lightly floured surface, knead well for 5 minutes or until elastic. Place is an oiled bowl and cover with a damp towel, in a warm place, for 1 hour or until doubled in size.
4) Again, on a floured surface, roll out into a rectangle that is about 30x20cm. Brush with the melted butter and spread over the orange zest, sugar, cinnamon and dried fruit. Next tack down the long side nearest to you by pressing down with your thumb. Roll the opposite long side towards you with some pressure until it’s tight. Cut rounds of about 4cm with a sharp knife.
5) Grease and line a baking tray and place the buns cut side up (leave about 1 cm space between.) Leave to rise in a warm place for another half hour.
6) Preheat the oven to 190C.
7) When the buns has risen, bake for 20-25 minutes or until golden. If they’re browning too quickly, cover with foil. Remove from the oven and leave to cool slightly before leaving to cool completely on a wire rack.
8) To make the glaze, melt the jam in a saucepan with a bit of water until smooth. Brush this over the buns and cool. Next, mix together the icing sugar and icing sugar and drizzle over. Leave to set.