MUNCH RATING: 1/5
Steve loves Chelsea Buns and they’re his top choice when his Mum goes to the bakery, so I thought I’d try and make them. This is the first time I’ve ever used yeast and made a dough, so I was a bit apprehensive about the results.
The first batch of dough I made went in the bin as I forgot to add the butter, but I only realised after I’d kneaded the dough for 10 minutes and kept wondering why the dough didn’t look or feel right. Kneading dough is pretty tiring, but I persevered and made another batch which looked smooth and felt elastic.
The recipe I used was by Allinson from www.bakingmad.com, but I tweaked it slightly as I didn’t use any mixed dried fruit as Steve doesn’t really like it and I added cinnamon in the ‘filling’ as the Chelsea Buns we’ve eaten always have that.
I’m not sure I’d use this recipe again as the tops of the buns were quite crusty and hard and the buns were really small, so they weren’t really soft and squidgy, which is the texture we were hoping for. Next time I’d make the buns bigger and bake on the middle shelf instead of near the top.
I’m definitely excited about using yeast more in the future and I’m going to try making hot cross buns for Easter! Plus kneading dough is really good exercise!
- Makes: 12
- You will need: 7inch square tin, greased
- Prep time: 30 mins plus 1 hour proving time
- Baking time: 30 mins
FOR THE DOUGH
- 250g / 9oz Strong White Bread Flour
- 5ml / 1 tsp salt
- 5ml / 1 tsp Unrefined Golden Caster sugar
- 5 ml / 1 tsp Allinson Easy Bake Yeast (I used 1 sachet of Tesco Fast Action Dried Yeast)
- 25g / 1 oz butter, diced
- 100-120ml / 3-4 fl oz warmed milk (45 seconds in the microwave)
- 1 egg, beaten
- 50g / 2oz Unrefined Light Muscovado sugar
- 15g/ ½ oz butter
- 1 teaspoon cinnamon
- Runny honey to glaze
- Golden Caster sugar to sprinkle
- Grease an 18cm / 7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g / 1oz butter.
- In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.
- Turn the dough out onto a floured surface and roll out to a 30 x 23 cm/ 12 x 9 inch rectangle.
- Prepare the filling: Mix the soft light brown sugar with the cinnamon. Melt the remaining butter and brush over the surface of the dough. Scatter the cinnamon sugar evenly over the dough.
- Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices (or less slices for bigger but fewer buns).
- Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size. (they will be separated at first, but once they have doubled in size they will be touching each other).
- Pre heat the oven to 190ºC/ 375ºF/ Gas Mark 5. Bake for 30 minutes (on the middle shelf) or until risen and golden.
- Remove from the oven and brush with honey and sprinkle with Golden Caster sugar whilst they are still hot. Then cool on a wire rack.
You might also be interested in this other Chelsea Bun recipe.