CherrapenoBannerJPEG 750

Wednesday, 28 July 2010

Chelsea Buns

chelsea buns 8861 R

Chelsea buns are a type of currant bun made with a rich yeast dough. The dough is rolled out into a rectangle and covered with sugar and dried fruits. It's rolled up, left to rise and then baked. A sweet glaze is the finishing touch. You can find them in all British bakeries, but the ones you make at home are the best - you know exactly what goes into them and you can eat them as soon as they are baked.

Chelsea buns 8841 R
Roll the dough out and cover with the dried fruit mixture

Chelsea buns 8853 R
Leave to rise until double the size

Chelsea buns 8865 R

Chelsea Buns
Adapted from The Cookery Year

1 sachet (7g) quick rising yeast
600g strong white bread flour
2 teaspoons sugar
1 teaspoon salt
25g unsalted butter
1 egg mixed with approx 300ml milk

100g dried fruit (sultanas, currants or seedless raisins)
25g chopped mixed peel
50g soft brown sugar
25g melted butter
Clear honey to coat tops of buns

Put the yeast, strong bread flour, sugar, salt, unsalted butter and the egg/milk mixture into your bread machine in the correct order. Use the dough setting and keep an eye on the mixture, you may need a little more or less milk to make a smooth, soft dough.

When the dough is ready, roll it out onto a floured surface in a rectangle shape approx 35cm x 25cm.

Mix the dried fruit, mixed peel and the soft brown sugar together in a small bowl. Brush the surface of the dough with the melted butter and spread the fruit mixture on top to within 2cm of the longer edges. Roll the dough from the long edge and press to seal the edges. Cut into slices about 3½cm wide and put them in a large baking tin. Leave to rise until doubled in size.

Heat the oven to 180ºC and bake for about 25-30 minutes. Turn the buns out onto a wire wrack and brush with honey while still warm.

Printable Recipe

Chelsea buns 8876 R

I'm submitting this to YeastSpotting, which is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you love baking with yeast, check out the beautiful breads and other yeast recipes here.


♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦


This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.
.

26 comments:

Sophie said...

Your Chelsea buns look like the real deal!!

Sweet & so appetizing looking!


MMMMMMMMMMMM,...!!!

Nora said...

Yum yum yum yum yum!! I LOVE Chelsea buns and these look just perfect. The photo is making my mouth water!

KennyT said...

Would you pls ship me some? LOL (w/ evil smirk)

Choclette said...

I love pastries and these look so good. It's really hard to buy good ones, but I'm so lazy about making this sort of thing - I'll just have to imagine I've eaten one of yours and now feeling replete and satisfied!

Vanille said...

Nic, this is deliciously tempting !

Hazel said...

YUM! Totally agree that everything is so much better homecooked, and you have the benefit of knowning exactly what's in them, and of course eating them straight from the oven!

Joy said...

Perfect! I am coming over for morning tea! ;)

grace said...

so the brushing of honey is the only topping? i might be tempted to make a glaze, but then again, my cravings for sugar are never sated. :)

bellini valli said...

I would love to have one of these right now for breakfast.Sigh...

Mary said...

I really must try these. They sound quite similar to cinnamon rolls but the name makes them more interesting. I hope the day treats you well. Blessings...Mary

Chele said...

They look fantastic. Your pictures have made me crave one warm from the oven right now lol. Going to have to add these to my must make list!

Jeanne @ CookSister! said...

Oh, i LOVE Chelsea buns!! For some reason I hav always been too scared to make them - could be my persistent yeast phobia, hahaha! These look divine and sound perfectly do-able though...

lisaiscooking said...

I love all kinds of sweet rolls, and these look fantastic. The honey topping is lovely.

Bergamot said...

The chelsea buns look really delicious

C said...

They look lovely, I can just imagine one warm from the oven for breakfast!

Jan said...

Nic your photos are amazing - I don't even like cakes or buns but you always make me want to eat them!!
Those buns look seriously good.

Katie said...

Yum! I love buns like this, especially when eaten with the fingers and unrolled in little pieces. Delicious

Margaret said...

Your Chelsea Buns look perfect Nic.

WizzyTheStick said...

Love these currant buns' I can taste 'em now.

Johanna GGG said...

what is it about these buns that I admire them so much when others - such as yourself - make them but I can't bring myself to make them - it is not for lack of desire!

Maria♥ said...

Wow oh wow, those Chelsea Buns are the business!!

Maria
x

Ananda Rajashekar said...

OMG these buns look super gorgeous! can't wait to try them :)

nic@nipitinthebud said...

blimey Nic, you sure know how to bake!
(but then we knew that already from all your other tasty delights :o)

M. said...

yummy!!! your Chelsea buns are sooo mouthwatering!!!

Lee said...

O.K. About how many cups is 600 gm of flour? I guess, I'm just a lazy American with no calculating skills. The rolls look great.

Nic said...

Lee - your best bet is to google some conversion sites for a flour in cups to grams conversion. Next time I'm measuring flour I'll pop it into cups and see how many I get.