Skip to main content

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 (optional) Can dust with icing sugar before serving.
    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 @ 180 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

Labels:

Comments

  1. Angie's RecipesAugust 18, 2014 at 2:42 AM

    These chelsea buns look so soft and beautiful, Cheah.

    ReplyDelete
  2. KimmyAugust 18, 2014 at 2:24 PM

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

    ReplyDelete
  3. PHAugust 18, 2014 at 2:32 PM

    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. Sokehah cheahAugust 19, 2014 at 12:08 AM

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

      Delete
  4. ann lowAugust 18, 2014 at 5:06 PM

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

    ReplyDelete
  5. Medeja- CranberryJamAugust 18, 2014 at 6:03 PM

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

    ReplyDelete
  6. Elin ChiaAugust 18, 2014 at 10:05 PM

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

    ReplyDelete
  7. Karen LuvswesavoryAugust 19, 2014 at 7:52 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 20, 2014 at 12:07 AM

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

      Delete
  8. DomesticGoddessWannabeAugust 20, 2014 at 4:02 PM

    I love these!! I simply LOVE these!!!

    ReplyDelete
  9. ZoeAugust 21, 2014 at 1:03 PM

    Hi Cheah,

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

    Zoe

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe