Chelsea Butter Bun Food

CHELSEA BUNS

Steps:

• Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
• Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
• Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
• Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
• Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.

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 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.

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 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.

QUICK CHELSEA BUNS

Steps:

• Preheat oven to Gas5/380F degrees.
• Grease and flour a baking sheet.
• Sieve together the flour and salt.
• Add fat, rub in until the mixture resembles fine breadcrumbs.
• Add sugar.
• Make a well in the centre and add milk gradually until you have a light soft dough.
• Roll out into an oblong 1/4 inch thickness.
• Brush with melted margarine.
• Sprinkle with the mixed fruit, sugar and spice.
• Roll up so that you have a long roll.
• Cut off 14 even sized rolls.
• Place cut side down on the greased baking sheet.
• Bake for 20 minutes.

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.

CHELSEA BUTTER BUN

Steps:

• Preheat oven to 190'c, grease ovenproof dish.
• Sift flour and spice, rub in butter.
• Mix to a soft scone (biscuit) type dough with beaten egg and milk.
• Roll out onto a floured board, about 7mm (1/4 inch) thick.
• Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
• Roll up tightly and slice into 12 equal pieces.
• Place in baking dish cut side up, and glaze lightly with milk.
• Bake in oven for 30-40 minutes, until lightly browned and cooked through.
• Serve warm, split, with butter.