This week at the Chequers cookery
school we made Chelsea buns. Due to it being half turn, those at the
Chequers let me bring Tilly along to help (I say help, she spent most
of her time making a mess). So here is the recipe for you to try as
well. Its not too difficult and is really tasty.
Ingredients
For bun dough
250g of white bread flour
¼ of teaspoon on salt
1 packet of dry yeast
25g of butter
25g of caster sugar
1 egg
125mls warm milk
For the filling
25g of caster sugar
75g of mixed dry fruit
¼ teaspoon of mixed spice
For the glaze
2 tablespoons of sugar
hot water
1.Mix the flour with the salt in a bowl
2. Add the butter and mix with only
your finger tips
3. Add the yeast and then add the
caster sugar
4. Add the eggs and warm milk and make
into a dough.
5. Knead the dough for 10/15 minuets
until smooth and stretchy. (if dough is not smooth and stretchy add
more water or warm milk a little at a time. It may be difficult but
keep going, )
6. Cover and leave or a while until the
dough has roughly doubled in size.
7. When the dough is ready, put the
dough on a lightly floured surface and roll into a square.
8. Brush the surface of the dough with
the melted butter .
9. Add the mixed fruit, mixed spice and
caster sugar and spread evenly.
10. Roll the dough so the filling is
trapped inside.
11. With a sharp knife, cut into 8 even
pieces and put in a oven tin.
12. Cook for 20-25 minutes
13. Add 2 tablespoons of sugar to 2
tablespoons of hot water to make a glaze and brush over.
You can customise your Chelsea bun by
changing type of dried fruit. You can use mixed dried fruit, just
raisins, or even dried cherries. Instead of mixed spice, you could
just use cinnamon.
Hope you enjoy making and eating your
Chelsea bun it is perfect for sharing with your family.
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