Paul Hollywoods Chelsea Buns Food

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.

PAUL HOLLYWOOD'S CHELSEA BUNS

Steps:

• Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.
• Grease a deep roasting tin or baking tray thoroughly with butter.
• Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Leave to rise for about 30 minutes in a warm place.
• Preheat oven to 190C/170C Fan/Gas 5.
• When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• 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 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 two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

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:

• 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 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.

CHRISTMAS BUNS

Steps:

• Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
• Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
• Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
• For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
• Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
• Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.