Chelsea Bunliness

Posted on October 28, 2010


If Wendy from Quirky Cookies wasn’t so lovely I would really be quite cross with her at the moment.

Because I really don’t need this temptation.

A sweet, doughy, baked delicious thing that I will now end up cooking regularly when really I should be doing other things.

A thing that (as has been proven) I will eat 4 of between tea-time and bed-time.

Just look at it. If that’s not bread porn I don’t know what is!

These are so delicious and the recipe makes just enough to be able to polish them off within a day whilst they are still at their best.

If you haven’t made any sort of sweetened dough before then I urge you to try this. It’s really a straightforward recipe so. seriously, thanks Wendy for sharing it for ‘Fresh From The Oven’. I shall be making this again.

Maybe tomorrow…

*Baking Notes* As usual I fiddled with a couple of things in the recipe: I used dark muscovado sugar in the filling (what I had ‘in’), used 2 oz of butter instead of 1 (greedy) and the sultanas (don’t like mixed fruit)I used had been soaked in tea and sugar for several days as they were a prop for the Derbyshire Tea Loaf that didn’t get used. I also don’t own a square loose bottomed tin so I used non-stick foil which worked really well.

Oh, and this was the first thing I made using Deb’s KitchenAid that she loaned me on trial whilst she was on holiday. Check out my set up which is a bit dangerous really. Baking and laptops are a bad mix. It’s only a matter of time until I get dough up my keyboard.

I wonder if using the KitchenAid for the kneading is why the dough turned out so light and dreamy?

P.S. It’s tomorrow, and I appear to have made and eaten another batch of these.

Here’s Wendy’s recipe for Fresh From the Oven for October. Try it.

  • 225g (8oz) strong white bread flour
  • 25g (1oz) caster sugar
  • 1/4 tsp salt
  • 25g (1oz) softened butter – this is for the dough
  • 1 1/2 tsp fast action dried yeast
  • 1 medium egg, beaten
  • 90ml (3 fl oz) warm semi-skimmed milk
  • 25g (1 oz) butter really softened, but not melted – this is for the filling
  • 65g (2 1/2oz) light muscovado sugar
  • 115g (4oz) dried fruit

Combine the flour, sugar, salt and yeast into a mixing bowl (I used my KitchenAid as usual). Make a well in the centre and add the softened butter, egg and milk. Mix to make a soft dough.

Knead until smooth.

Cover and prove until doubled in size. I find that if I’m in a hurry the airing cupboard can do this in around half an hour, and I’ve had no adverse side effects from quick proving so far.

Generously butter and line a 7″ square tin. Make sure it’s not a loose bottomed one, or you’ll get problems later on and loose your filling.

Flour your work surface, and roll out the dough, (no need to knock it back) to a rectangle measuring about 12 x 9 inches.

Spread the softened butter as evenly as you can over the dough. Sprinkle the sugar and the dried fruit on top, and gently press it into the butter.

Now, roll up the dough along the long edge, as though you were making a Swiss Roll (and don’t tell me you haven’t!) Seal the edge. I find that smoothing it down with the flat side of a paring knife can help here, but don’t get too ocd over this bit.

Turn the roll over so that the seal is underneath and divide the roll into 9 equal buns.

Place the buns, cut side down, into the buttered and lined tin, and leave to prove until the dough has doubled in size, and they have all joined together into one big Chelsea bun muddle.

I baked mine in a 180 degree oven, for about 15 minutes, but I’ve got a particularly hot and fast cooking oven. You know your oven better than I do, and I suspect most of you will need to set the oven slightly higher, and /or cook for a little longer. Some recipes suggest covering the buns with parchment or foil, but the fan is so strong in my oven this has never worked for me.

Once cooked, cool on a wire rack, and eat them as soon as you dare. Or, of course, if you’re my kids, cover them in icing first.