Chelsea Buns 7 Food

CHELSEA BUNS

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
• Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
• Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

PAUL HOLLYWOOD'S CHELSEA BUNS

Steps:

• Warm the milk and butter in a small saucepan until the butter is melted, then let sit until it's lukewarm.
• In the large bowl of a stand mixer, stir the flour and salt together, then add the yeast. Pour the lukewarm melted butter/milk mixture into the flour mixture, and start to combine. Add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a VERY lightly-floured work surface and knead well for five minutes, until the dough is smooth and elastic. Place the dough into a lightly-oiled bowl and cover tightly with plastic wrap (or a damp tea towel), then leave to rise for an hour or until doubled in size.
• Once the dough has finished rising, punch it down and tip it out onto a lightly-floured surface. Roll it into a rectangle about 12 inches by 8 inches (or 30x20 cm). I'd even go a little longer if you can. Brush all over with melted butter, leaving half an inch on all sides of the dough.
• In a medium bowl, stir together the dried cranberries, golden raisins, chopped apricots, brown sugar, cinnamon, orange zest, bourbon, and vanilla.
• Spread the fruit mixture over the dough, leaving the same border.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Starting on the opposite long side of the dough, gently roll it towards you, keeping the roll tight (you'll have to be careful with it as you start the roll).
• With a sharp knife or cutter tool, cut the log into thick rounds (about 1.5 inches or about 4cm, or even a little more). Grease a deep roasting tin or 9x13 pan thoroughly with butter and place the rounds in the pan, cut-side up. Leave about half an inch of space between each, as they'll expand on their second rise and touch.
• Leave to rise for about 30 minutes in a warm place. Preheat oven to 375 F regular or 355 F convection (190/170 C).
• Bake for 20-25 minutes, until golden-brown. Start checking after 15 minutes and cover with foil if the buns are getting too brown.
• Once done, remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan (or bowl in the microwave) with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
• Mix together the icing sugar, orange zest and some of the juice. Stir together and add more juice until the thickness is correct. Drizzle the icing over the cooled buns and allow to set before serving.

CHELSEA BUNS

Steps:

• Scald the milk in a small pan: it should bubble around the edge but not be simmering. Remove from heat, pour into a jug, and cool until lukewarm, about 15-20min. Sift 100g (3½oz) of the fl our into a medium bowl, and stir in the sugar. Add the yeast and beat in the milk with a wooden spoon. Cover and leave the yeast mixture in a warm place until frothy, about 15min.
• Meanwhile, in a large bowl, sift together the remaining flour and 1tsp salt, and then rub in the butter. Make a well in the centre, add the eggs and pour in the yeast mixture. With your hand, gradually work in the flour, then knead in the bowl until it leaves the sides clean. Turn the dough out on to a lightly floured surface and knead for about 10min until smooth and springy. Put dough into a lightly oiled large bowl and cover with oiled clingfi lm. Leave to rise at room temperature for about 1½hr until doubled in size. Lightly oil a 23 x 33cm (9 x 13in) baking tray and line with parchment.
• Knead the risen dough on a lightly fl oured surface until smooth (about 5min), then roll it into a rectangle 38 x 25.5cm (15 x 10in).
• To make the filling, melt the butter, and in a separate bowl, mix the dried fruit, peel and brown sugar. Brush the dough with the melted butter and spread the fruit mixture evenly over it, leaving a 1cm (½in) border. Roll up the dough along the shorter sides.
• Slice the ends of the roll and cut into 12 equal slices, about 3cm (1¼in) wide. Lay them fl at on the baking tray. Cover loosely with an oiled sheet of clingfilm, and leave to prove for 45min-1hr until doubled in size. Preheat oven to 190°C (170°C fan) mark 5.
• Bake buns in the centre of the oven for 15-20min until golden. Remove from oven and transfer to a wire rack. Gently melt the caster sugar with 50ml (2fl oz) of water in a small pan, then turn up heat and simmer for 2min. Brush the sugar syrup over the warm buns and sprinkle with the remaining 3tsp caster sugar. Like this? You'll love... Swirled cinnamon rolls More bread recipesRichard Corrigan's expert bread making tips

COTTAGE COUNTRY STICKY CHELSEA BUNS LOAF

Steps:

• Combine 2 cups of the all purpose flour, the white sugar, salt and quick-rise yeast in a large bowl or the bowl of your stand mixer, fitted with the kneading hook. In a small saucepan or in the microwave, heat the water, milk and 2 Tbsp. butter until just warm to the touch (about 105F). Stir the milk mixture into the dry ingredients, then add egg and mix in until well combined, scraping down the bowl as needed to combine the flour. Start adding more flour, in small increments, mixing in well before adding more. Continue adding flour until you have a moist dough that wraps around the hook and cleans the bowl of the mixer. Remove dough to a lightly floured surface and knead briefly. Form into a ball, cover with a clean tea towel and let rest 10 minutes.
• Meanwhile, make the filling by stirring together the brown sugar and cinnamon in a medium bowl. Add the 6 Tbsp. cold butter, cut into cubes. Using your fingertips or a pastry blender, rub or cut the butter into the brown sugar until you have an even, crumbly mixture. Place 1/3 cup of brown sugar mixture into the bottom of a greased 9-inch x 5-inch loaf pan. Add 2 Tbsp. water and stir together to make a sauce (may be a bit lumpy, but not to worry. The lumps are butter and that will melt). Place the halved cherries and pecans (good side down) on top of the sauce.
• Once dough has rested, roll into a 9 x 14-inch rectangle. Spread the remaining brown sugar/cinnamon mixture evenly over the dough, then sprinkle raisins on top, if using. Starting from the long side, roll up jelly roll style, trying not to pull or stretch the dough too much as you roll (aim for a gentle push. This prevents the dough spirals from exploding upwards when they cook). Pinch the seam together and place on a cutting board, seam side down. Cut into 8 even slices (*I like to cut 1/2-inch off each end and then measure the remaining, divide by 8 and then pre-mark the dough lightly with the edge of the knife. You could wing it, but that never works out well for me well when I do that.). The slices will probably be 1 1/2-inches wide-ish. Place the slices cut side up in the pan. Cover the pan with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled.
• Preheat oven to 350° F.
• Once the rolls have doubled, place loaf pan on top of a baking sheet (to catch any bubble-overs) and bake for about 35 minutes. Check at the 30 minute mark and cover loosely with foil the top is at risk of getting too brown. Remove from oven. Allow to rest in the pan for 5 minutes. Run a knife around the edges, then invert onto a cooling rack with a piece of parchment paper on top, to catch the syrup. To avoid a gummy dough, allow to cool almost completely before pulling off that first piece (I know it's hard to resist, but remember you can always warm it back up a bit with a few seconds in the microwave later).

CHELSEA BUNS

Steps:

• Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes.
• Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F).
• In another pan, melt the butter. Set aside 1/4 cup for brushing the pans.
• When the yeast is bubbly, fit the electric mixer with a dough hook or paddle. Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes.
• Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
• Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter.
• Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon.
• Once the dough has doubled, punch it down with your hands. Divide the dough into 2 equal portions. On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches. Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides. Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed. Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans. Brush the surface of the buns with the remaining 1/4 cup of milk. Let the buns rise in the pans until almost doubled in size, about 30 minutes.
• In the meantime, preheat the oven to 350 degrees F.
• Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean. Cool in the pans 10 minutes. Serve warm. To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days. To reheat, remove the plastic wrap; then wrap the buns in aluminum foil. Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through.

CHELSEA BUNS

Steps:

• Place all the dry ingredients into a mixing bowl
• Put the butter and milk into a measuring jug and then microwave for about 30 seconds. Do not allow the butter to melt completely, it should just soften.
• Pour the mik and butter into the dry ingredients and add the egg.
• Mix with a wooden spoon until just combined then tip onto a work surface and knead lightly to bring everything together.
• Now knead for about 5 minutes until the dough is soft and pliable.
• Place the dough back into the mixing bowl, cover and leave in a warm place for about 1 hour until doubled in size.
• Form the dough back into a smooth ball and then roll out into a rectangle about 12" x 15" in size.
• Spread the butter over the dough, then sprinkle with brown sugar and cinnamon, and finally spread the sultanas over.
• Roll the dough from the long side into a tight sausage shape.
• Cut slices approximately 2 to 3 cm thickand place them on a baking tray lined with baking parchment. Leave about 1cm between each slice.
• Cover with a cloth and leave for about 30 minutes in a warm place to let them rise again.
• Pre-heat the oven to 190°C / 375°F
• Place the tray of Chelsea buns in the preheated oven for about 25 minutes until golden brown.

MUSKOKA CHELSEA BUNS

Steps:

• In a small saucepan, heat the water, milk and butter until too hot touch. Remove from heat and allow to cool to lukewarm (about 120F).
• Meanwhile, in a large bowl or the bowl of a stand mixer fitter with a kneading hook, combine 2 1/2 cups of the flour, the white sugar, salt and the instant yeast. When the milk mixture has cooled enough, add to the flour mixture, along with the egg. Mix until combined. Start adding additional flour in small increments and knead until you have a smooth, moist (but not sticky) dough. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45 minutes.
• Meanwhile, prepare a 10-inch springform pan by lightly greasing, then lining completely with one sheet of parchment paper, The parchment should completely cover the bottom and most of the sides. Set aside.
• In a medium bowl, combine the brown sugar, cinnamon and cold butter. Cut the cold butter in to the brown sugar using a pastry cutter or two knives until you have pea-sized crumbs.
• Remove 1/2 cup of the brown sugar/butter mixture and scatter it on to the bottom of your parchment lined pan. Drizzle 3 Tbsp of hot tap water over-top and stir to combine in to a bit of a sauce. It will have bits of un-dissolved butter, but don't worry about that. I doesn't need to be smooth. If using cherries and/or nuts, scatter them on top of the bit of sauce. Set aside
• When dough has risen, remove to a floured surface and roll in to a 11x16 rectangle. Even scatter the remaining brown sugar/butter mixture over the dough, then, starting with the long edge, roll the dough up jelly-roll style. Trim both ends slightly to even up, then slice the dough log in to 11 equal-width slices. Place each slice, cut side down, in to your prepared pan, on top of the sauce and cherries/nuts, if using.
• Preheat oven to 350F.
• Cover pan with a clean tea towel and set aside to rise until puffy and almost doubled, about 30 minutes.
• Place pan with rolls on top of a baking sheet. Bake in preheated oven for about 40 minutes, or until deep golden and hollow sounding when tapped. You may want to check at the 30 minute mark and if already well browned, cover loosely with a sheet of foil.
• Remove from oven and immediately invert on to a piece of parchment paper. Immediately, loosen the side of the springform pan and remove, then remove the parchment paper and discard. Allow to cool completely before eating (to avoid a gummy dough). If you like you can re-warm. Serve with a bit of butter, if you like.

CHELSEA CHRISTMAS BUNS

Steps:

• Do-ahead steps: Defrost the puff pastry overnight in the refrigerator and leave in the refrigerator until ready to roll out. If you leave it on the counter while you assemble everything they get too soft and will be difficult to work with. Preheat oven to 400°.
• With a hand mixer or stand mixer cream together and place one rounded tablespoon of mixture in to each muffin cup. Sprinkle ½ cup of the chopped pecans evenly over the sugar butter mix: 7 TBS of butter, 1/3 cup brown sugar and ½ t vanilla extract
• With a fork combine remaining brown sugar and the spices. Divide mixture in half: one half for one puff pastry sheet, and one for the second: 2/3 c brown sugar, 3 t cinnamon, ½ t nutmeg, ¼ t salt.
• Tear off a sheet of plastic wrap larger than the puff pastry sheet and place on a wooden board. Lightly flour the area and unfold one sheet of the defrosted puff pastry with the folds going left to right. With a pastry brush, paint the sheet with melted butter, reserving ½ for the second sheet. Sprinkle brown sugar/spice mixture over the puff pastry and then top with ½ cup of chopped pecans. Starting with the end closest to you, roll snugly, just like a jelly roll ending with seam side down. Slice in to six equal pieces. Each piece is about 1 ½ inches wide. Place each piece spiral side up in the muffin cups. Repeat with the second sheet of puff pastry to make 12 Chelsea Christmas Buns.
• Bake at 400° for 30 minutes. Cool for just five minutes before turning out on to a foil or parchment paper lined sheet pan.
• Optional spice ideas: cardamom, ginger, allspice.
• Optional dried fruit ideas: cranberries, cherries, raisins, golden raisins, apricots, currants, dates.

CHELSEA BUNS

Steps:

• Put all the ingredients into your bread machine and select the Dough Program. Add the raisins before the end of the last kneading, when your machine beeps. (If it doesn't offer you this option, add them when you roll out the dough).
• Place the prepared dough onto a lightly floured surface and let it rest for 5 minutes.
• Using a lightly floured rolling pin, roll the dough into a 1/4 inch thick rectangle.
• Mix up 1/3 cup soft brown sugar, 2 tsp cinnamon and 2 tbs soft butter into a paste. Spread this onto the dough.
• Roll the dough up lengthwise, like a jelly-roll / Swiss roll.
• Slice into 1 inch thick rounds. Place these into a lightly greased deep sided baking tray (a roasting tray is good) Cover with a clean cloth and place into a warm, draft-free spot to rise for an hour.
• Bake at 180 deg C for 15 to 20 minutes.
• Remove and while cooling drizzle with a paste of Icing sugar and water. No quantities for this - just use icing sugar and add teaspoons of hot water at a time. Mix until smooth and not too runny.