- 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.
This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Yield Makes 9
Number Of Ingredients 13
- 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.
Nutrition Facts : Calories 363 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
- Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
- Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
- Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 73.4 g, Cholesterol 101.1 mg, Fat 18.1 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 10.7 g, Sodium 334.8 mg, Sugar 22.7 g
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CHELSEA BUNS RECIPE | BRITISH RECIPES | UNCUT RECIPES
Servings 12Total Time 1 hr 30 minsPrice MakesCalories 300 per serving
- 01 - Line and butter a 22x30cm / 9x12in baking sheet.02 - Place 200gr / 7oz / 1 cup Flour into a bowl or or a clean surface and make a well in the centre. 03 - In a separate bowl mix the Yeast, Caster Sugar to the Milk and stir until the Yeast is dissolved. 04 - Pour the Yeast mixture into the Flour and add the Egg.
- Mix well to form a wet Dough. 05 - Cover the Dough ( still inside the bowl ) with a cloth and leave in a draught-free spot to rise for about one hour until doubled in size. 06 - Once the Dough has doubled in size, mix in the remaining Flour with the Salt and knead on a worktop until smooth. 07 - Put the Dough back in the bowl, cover, and rest for an extra 10 minutes ( repeat twice ). 08 - Add the Butter into the Dough and knead well.
- Rest the Dough again for about 1 hour or until it has doubled in size. 09 - To make the Buns: place the Dough on a lightly floured work surface and roll to a rectangle measuring 30x45cm / 12x18in.
- 10 - Brush all but one inch of the shorter end of the dough with melted Butter and sprinkle some Demerara Sugar over its surface.
COTTAGE COUNTRY STYLE CHELSEA BUNS - SEASONS AND SUPPERS
4.8/5 (6)Total Time 1 hr 45 minsCategory SnackCalories 397 per serving
- Combine 2 cups of the all purpose flour, the white sugar, salt and quick-rise yeast in a large bowl or the bowl of your stand mixer, fitted with the kneading hook. In a small saucepan or in the microwave, heat the water, milk and 2 Tbsp. butter until just warm to the touch (about 105F). Stir the milk mixture into the dry ingredients, then add egg and mix in until well combined, scraping down the bowl as needed to combine the flour. Start adding more flour, in small increments, mixing in well before adding more. Continue adding flour until you have a moist dough that wraps around the hook and cleans the bowl of the mixer. Remove dough to a lightly floured surface and knead briefly. Form into a ball, cover with a clean tea towel and let rest 10 minutes.
- Meanwhile, make the filling by stirring together the brown sugar and cinnamon in a medium bowl. Add the 6 Tbsp. cold butter, cut into cubes. Using your fingertips or a pastry blender, rub or cut the butter into the brown sugar until you have an even, crumbly mixture. Place 1/3 cup of brown sugar mixture into the bottom of a greased 9-inch x 5-inch loaf pan. Add 2 Tbsp. water and stir together to make a sauce (may be a bit lumpy, but not to worry. The lumps are butter and that will melt). Place the halved cherries and pecans (good side down) on top of the sauce.
- Once dough has rested, roll into a 9 x 14-inch rectangle. Spread the remaining brown sugar/cinnamon mixture evenly over the dough, then sprinkle raisins on top, if using. Starting from the long side, roll up jelly roll style, trying not to pull or stretch the dough too much as you roll (aim for a gentle push. This prevents the dough spirals from exploding upwards when they cook). Pinch the seam together and place on a cutting board, seam side down. Cut into 8 even slices (*I like to cut 1/2-inch off each end and then measure the remaining, divide by 8 and then pre-mark the dough lightly with the edge of the knife. You could wing it, but that never works out well for me well when I do that.). The slices will probably be 1 1/2-inches wide-ish. Place the slices cut side up in the pan. Cover the pan with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled.
CHELSEA BUNS - DELICIOUS AND EASY BAKING RECIPES
5/5 (2)Total Time 35 minsCategory Breakfast, DessertCalories 320 per serving
- In a large mixing bowl, combine 2 and 1/4 cup all-purpose flour, sugar, salt and yeast. Set aside. In a microwave-safe medium bowl, combine milk, butter and water. Heat this butter mixture in the microwave just until the butter melts. Stir and check the temperature. It should be within 105-115 F. Re-heat if necessary.
- Stir together brown sugar, softened butter and cinnamon until the mixture turns into a paste. Spread half of this mixture on a 9-inch round baking pan. Top the mixture with the cherries, arranging them evenly across the surface. Sprinkle half of the pecans. Set the pan aside.
CLASSIC CHELSEA BUNS RECIPE | SAINSBURY`S MAGAZINE
5/5 Category SnackCuisine BritishTotal Time 1 hr
- Melt the butter for the dough in a saucepan, remove from the heat and add the milk. This will take the chill off the milk, without making it too hot. In a large mixing bowl (or stand mixer), combine the flour, yeast, caster sugar, salt and lemon zest. Make a well in the centre and add the beaten egg and the buttery milk. Mix together until you have a soft dough (add extra milk if needed), then knead for 10 minutes by hand on a floured surface (or 5 minutes on low speed in a stand mixer). When the dough is stretchy and springy, return it to the bowl, cover and leave to rise for 2 hours or until doubled in size.
- Knock the dough down then roll out to about 34cm x 48cm on a floured surface. Spread with the soft butter (leave a border along one long edge). Mix the sugar, cinnamon or mixed spice and currants or dried fruit together. Scatter evenly over the dough and press in gently.
- Dampen the long border with a little water, then roll up like a Swiss roll towards this side, pinching the seam closed. Trim off the ends, then cut the roll into 12 fat slices. Grease and line a 20cm x 30cm baking tin and add the buns; they should be spaced about 1cm apart. Cover the tray and leave to prove for about 45 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
- Bake the Chelsea buns for about 25 minutes until golden and cooked through. Dissolve the sugar in 3 tablespoons water in a small pan and simmer for 1 minute, then leave to cool. Brush the buns with the mixture as soon as they come out of the oven; as the water evaporates, you will be left with a sticky glaze.
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- Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
- Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
- Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
- For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick.
- Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice.
CHELSEA BUNS RECIPE | HOW TO MAKE CHELSEA BUNS | BAKING MAD
4/5 (3)Total Time 3 hrs 5 minsServings 16
- MIX. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl.
- KNEAD. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
- RISE. Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.
- SHAPE. Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 20 x 45cm rectangle and sprinkle over the currant and sugar mix.
- PROVE. Preheat your oven to 180°C (160°C fan, gas mark 4). Cover the dough again with a clean tea towel and leave to prove until nearly doubled in size.
- BAKE. Bake the tin of buns for 35 minutes until golden and the dough cooked through. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack to cool completely.
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