CHELSEA BUNS
Posted: Mon Jan 14, 2013 9:47 amMy wife bought me a 1000w kenwood food mixer for Christmas and this is the first thing I made. never tasted them before but boy were they good..have made the several times since
This recipe is from the book I got with the mixer.
CHELSEA BUNS
500g (1lb 2oz) strong plain white flour
5ml (1 tsp) salt
7g sachet (1½ tsp) fast action dried yeast (I actually used 14 grams for extra height)
75g (3oz) caster sugar
50g (2oz) butter, softened
225ml (8fl oz) lukewarm milk
1 egg
25g (1oz) butter, melted
30ml (2 tbsp) light brown muscovado sugar
5ml (1 tsp) ground mixed spice
75g (3oz) sultanas
50g (2oz) currants
25g (1oz) chopped candied peel
For the glaze:
40g (1½oz) caster sugar
60ml (4 tbsp) water
MAKES 12 buns PREPARATION TIME:25 minutes plus rising
COOKING TIME:20-25 minutes TOOLS Douch Hook
1 Sift the flour and salt into the Kenwood Bowl. Add the fast action dried yeast, caster sugar and butter. Add the milk and egg. Fit the Dough Hook and mix to a soft dough on minimum speed.
2 Continue on speed 1 for 4 minutes, to knead the dough until smooth and elastic. Remove the Bowl with the dough inside, cover with oiled clear film and leave to rise in a warm place for about 1 hour, until doubled in size.
3 Lightly grease a 23cm (9 inch) square cake tin. Using the Dough Hook on minimum speed for 1 minute to knock back the dough. Transfer to a lightly floured surface and roll out into a 30cm (12 inch) square.
4 Brush the dough with melted butter and sprinkle with the muscovado sugar, mixed spice, sultanas, currants and candied peel, leaving a 1cm (½ inch) border along one edge.
5 Starting at a covered edge, roll the dough and fruit filling up, towards the empty edge. Press the edges together to seal.
Cut the roll into 12 equal slices and place these cut side uppermost in the prepared tin.
6 Cover with oiled clear film and leave in a warm place to rise, for about 30-40 minutes, until the dough slices have almost doubled in size. Preheat the oven to 200°C/400°F/Gas 6.
7 Bake for 20-25 minutes, or until risen and golden. Leave to cool slightly in the tin before transferring to a wire rack to cool.
8 Make the glaze. Place the sugar and water in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and boil for 1-2 minutes, until syrupy. Stir in the orange flower water and brush over the warm buns. Serve slightly warm.
This recipe is from the book I got with the mixer.
CHELSEA BUNS
500g (1lb 2oz) strong plain white flour
5ml (1 tsp) salt
7g sachet (1½ tsp) fast action dried yeast (I actually used 14 grams for extra height)
75g (3oz) caster sugar
50g (2oz) butter, softened
225ml (8fl oz) lukewarm milk
1 egg
25g (1oz) butter, melted
30ml (2 tbsp) light brown muscovado sugar
5ml (1 tsp) ground mixed spice
75g (3oz) sultanas
50g (2oz) currants
25g (1oz) chopped candied peel
For the glaze:
40g (1½oz) caster sugar
60ml (4 tbsp) water
MAKES 12 buns PREPARATION TIME:25 minutes plus rising
COOKING TIME:20-25 minutes TOOLS Douch Hook
1 Sift the flour and salt into the Kenwood Bowl. Add the fast action dried yeast, caster sugar and butter. Add the milk and egg. Fit the Dough Hook and mix to a soft dough on minimum speed.
2 Continue on speed 1 for 4 minutes, to knead the dough until smooth and elastic. Remove the Bowl with the dough inside, cover with oiled clear film and leave to rise in a warm place for about 1 hour, until doubled in size.
3 Lightly grease a 23cm (9 inch) square cake tin. Using the Dough Hook on minimum speed for 1 minute to knock back the dough. Transfer to a lightly floured surface and roll out into a 30cm (12 inch) square.
4 Brush the dough with melted butter and sprinkle with the muscovado sugar, mixed spice, sultanas, currants and candied peel, leaving a 1cm (½ inch) border along one edge.
5 Starting at a covered edge, roll the dough and fruit filling up, towards the empty edge. Press the edges together to seal.
Cut the roll into 12 equal slices and place these cut side uppermost in the prepared tin.
6 Cover with oiled clear film and leave in a warm place to rise, for about 30-40 minutes, until the dough slices have almost doubled in size. Preheat the oven to 200°C/400°F/Gas 6.
7 Bake for 20-25 minutes, or until risen and golden. Leave to cool slightly in the tin before transferring to a wire rack to cool.
8 Make the glaze. Place the sugar and water in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and boil for 1-2 minutes, until syrupy. Stir in the orange flower water and brush over the warm buns. Serve slightly warm.
