Sorry, no recipe.Coupland's ones very nice so I don't bother making them.
pheebs1,
Mar 31, 5:47am
Recipe NameChelsea Buns Difficulty LevelAdvanced Traditional food fromUnited Kingdom Ingredients0.5 oz. dried yeast 0.25 pints mixed milk and warm water 1 teaspoon salt 1 lb. strong plain flour 3 oz. margarine 3 oz. castor sugar 2 large eggs 2 oz. currants Preparation1. Pre heat oven to 200°C
2. Mix the yeast with the warm milk and water and add 1 teaspoon of sugar.
3. Mix the salt into the flour and rub in 2 oz. of the margarine.
4. Add 2 oz. of the castor sugar to the flour and the salt.
5. Whisk the eggs.
6. Mix the eggs and other liquids into the flour and knead it until if forms a smooth dough.
7. Leave the dough to rise in a greased bowl, in a warm spot away from draughts.
8. Cover the bowl ( tea-towel or Clingfilm) to keep it warm and free from draughts, and leave it until the dough has almost doubled in size.
9. Spread a little flour on a wooden board. This will prevent the dough from sticking to the board.
10. Roll out the dough into a piece about 20 by 8 inches.
11. Spread the remaining 1 oz. of butter over the surface of the rolled out dough.
12. Sprinkle the remaining sugar and currants evenly over the dough.
13. Roll up from the shortest edge to form a roll about 20 inches long.
14. Cut the roll into 15 / 20 equal slices.
15. Place the slices on a greased tray, leaving spaxce around each so they can expand. Cover with a tea-towel and leave until the buns rise and are puffy.
16. Bake on the top shelf of the oven for about 30 minutes.
NB: It may be necessary to cover the top of the buns with metal foil towards the end of the cooking to prevent them from browning / burning too much.
Either eat them fresh or put them in the freezer. They freeze very well.
GLAZE: Mix 2 tablespoons of boiled milk with a tablespoon of sugar, then brush it over the tops of the buns whilst they are still hot.
heres another one 500g/1lb strong white flour, plus extra for dusting
1tsp salt
1 x 7g/¼oz sachet fact-action dried yeast
300ml/10fl oz milk
40g/1½oz unsalted butter, softened at room temperature
1 free-range egg
vegetable oil, for greasing
For the filling
25g/1oz unsalted butter, melted
75g/3oz soft brown sugar
2 tsp ground cinnamon
150g/5oz dried mixed fruit
For the glaze
2 tbsp milk
2 tbsp caster sugar
Preparation method
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. Technique: Kneading bread Kneading breadWatch technique2:35 mins
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
Lightly grease a baking tray.
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. Technique: Knocking back Knocking backWatch technique0:43 mins
Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
Preheat oven to 190C/375F/Gas 5.
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
pheebs1,
Mar 31, 5:52am
having made them myself the only thing thats a bother is that as its a bread or brioche dough and fresh it doesnt keep well so like any bread recipe it will make quite a bit but must be eaten the day you make them otherwise theyre a bit yuck the next day
though they can be used to make a fabulous bread and butter pudding with when they are a bit stale yum!
245sam,
Mar 31, 6:27am
infinityjrc, here's a recipe from my Manual Training days 40+ years ago! - it's based on a scone dough.
CHELSEA BUNS 225g (8oz) flour 3 tsp baking powder ¼ tsp salt 55g (2oz) butter ¼ cup sugar 1 egg approximately ¼ cup milk cinnamon+extra sugar
Sift the flour, baking powder and salt.Chop and rub in the butter.Add the measured sugar. Beat the egg and add the milk.Reserve a little of the liquid mixture, then stir the remainder into the dry ingredients to make a soft dough. Roll the dough into an oblong.Sprinkle with the cinnamon and extra sugar, and roll up into a long roll.Cut into 12 buns and dip each in egg and milk, then in sugar. Bake at215°C (425°F).:-))
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