Monday, August 18, 2014

Chelsea Buns II


These raisin filled Chelsea Buns are a perfect accompaniment to a cup of hot coffee or tea.  They're not very sweet as I've omitted the glaze for the topping, instead I just sprinkled some brown sugar on top just prior to baking.  If you prefer a richer Chelsea Bun, you can add on a smear of butter for a more creamy taste :)









Recipe for Chelsea Buns (adapted from 'here')

    Ingredients

    • 500 gm high protein/bread flour
    • 1 tsp salt
    • 2 tsp dried yeast
    • 300 ml milk
    • 40 gm unsalted butter
    • 1 egg
    • brown sugar for sprinkling
    Filling
    • 25 gm butter, melted
    • 1 orange zest
    • 75 gm Demarara sugar
    • 2 tsp cinnamon
    • 100 gm raisins
    • 100 gm craisins
    Glaze  (I omitted)
    • 1.1/2 Tbsp honey
    • 1 Tbsp water     

    Method
    1. Melt butter in a small saucepan, add in milk, stir.  Heat till lukewarm.
    2. Sift flour, salt into a large mixing bowl, mix well.  Make a well in the centre and add in the yeast.
    3. Lightly beat up the egg.
    4. Pour milk-butter mixture and egg mixture into the flour.
    5. Mix flour until dough begins to come together and comes away from the sides of the bowl.
    6. Knead on a floured surface for about 5 mins. till dough is smooth and elastic.
    7. Place dough back into the mixing bowl, cover with a damp cloth and  let rise till double in size in a warm place for about 1 hour.
    8. Knock down dough, roll into a 10 x 11 inch rectangle.  Brush surface with some melted butter, sprinkle Demarara sugar, cinnamon, dried fruits and orange zest.
    9. Roll long side up like a swiss roll.
    10. Cut into about 1.3/4 inch thick.  Arrange rolls, cut side down onto a lightly greased baking pan.
    11. Cover with a damp cloth, let rise in a warm place for about 30 min.
    12. Sprinkle on some brown sugar.
    13. Bake in a preheated oven @ 190 deg.C for about 20 to 25 mins till golden brown.  Test with a skewer till it comes out clean, give it a knock and if the sound is hollow, then the buns are done.
    14. Yield :  12 buns




    I'm linking this post to the Little Thumbs Up event and theme for August is 'Flour',
    jointly organised by
    Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
    and hosted by


17 comments:

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  1. These chelsea buns look so soft and beautiful, Cheah.

    ReplyDelete
  2. Hi Cheah, these Chelsea buns look so good. Very fluffy and soft. Must try. Thanks for sharing.

    ReplyDelete
  3. Cheah, these Chelsea Buns look very attractive. I've bookmarked as I feel like trying my hand at it. Hope it works out!

    ReplyDelete
    Replies
    1. It's quite straightforward. Surely you'll be able to handle, Phong Hong

      Delete
  4. Cheah, I like these chelsea buns. Sound quite easy to make and delicious too!

    ReplyDelete
    Replies
    1. It shouldn't be a problem for you, Ann :)

      Delete
  5. These buns look amazing! I would love few with my morning coffee!

    ReplyDelete
  6. You are right....these buns are perfect with a cup of hot coffee...drooling just looking at it :)

    ReplyDelete
  7. Hi Cheah, like these Chelsea buns ... will bookmark it and find time to try. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome! My bookmarked list is getting longer and longer too :)

      Delete
  8. I love these!! I simply LOVE these!!!

    ReplyDelete
  9. Hi Cheah,

    The close-up looks of your Chelsea buns are making me drooling... Ops!

    Zoe

    ReplyDelete

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