- 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.
- 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
A cup of tea and a sweet bun...heaven! Chelsea buns are a sweet, sticky treat something like a schnecken or cinnamon roll.
Provided by Molly53
Categories Quick Breads
Yield 12 serving(s)
Number Of Ingredients 11
- Preheat oven to 400F and grease an 8" square pan.
- Line bottom of pan with parchment.
- Sift flour and sugar together into a bowl; add chopped butter and rub into flour mixture until fine and crumbly.
- Whisk milk and egg together; pour onto dry ingredients and mix to form a soft batter.
- Turn out onto a floured surface and roll into a 12 x 14 inch rectangle.
- Spread dough with softened butter, sprinkle with sugar, mixed dried fruit and spice.
- Roll up; cut into 12 evenly sized pieces.
- Place cut side down in prepared pan with sides touching.
- Reduce oven temperature to 350°F.
- Bake approximately 25 minutes or until golden and cooked through.
- Remove from oven and place on a cooling rack.
- While the buns are baking, make the glaze:.
- Place sugar and water into a small pan. Stir over medium heat without boiling until sugar dissolves. Bring to the boil for 3 minutes. Remove from heat and brush over buns.
- To serve, split buns and serve with butter.
Nutrition Facts : Calories 207, Fat 5.8, SaturatedFat 3.4, Cholesterol 31.3, Sodium 311.6, Carbohydrate 36.8, Fiber 2.1, Sugar 9.5, Protein 3.3
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
QUICK CHELSEA BUNS
The centre of these look like little spirals. You can use a packet of sweet short crust pastry, but I think that a home made one is tastier.
Provided by Angela Sara
Yield 14 approx.
Number Of Ingredients 9
- Preheat oven to Gas5/380F degrees.
- Grease and flour a baking sheet.
- Sieve together the flour and salt.
- Add fat, rub in until the mixture resembles fine breadcrumbs.
- Add sugar.
- Make a well in the centre and add milk gradually until you have a light soft dough.
- Roll out into an oblong 1/4 inch thickness.
- Brush with melted margarine.
- Sprinkle with the mixed fruit, sugar and spice.
- Roll up so that you have a long roll.
- Cut off 14 even sized rolls.
- Place cut side down on the greased baking sheet.
- Bake for 20 minutes.
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Top Asked Questions
How do you make a Chelsea bun?A classic Chelsea bun recipe – sweet enriched yeast dough rolled around a filling of dried fruit. Place the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumb, stir in the yeast and sugar.
Do Chelsea buns have yeast in them?The dough for Chelsea buns also contains yeast. But don’t let this put you off making them. The yeast is instant yeast, which comes in pre-weighed 7g packets, and you just sprinkle the granules in with the flour. There’s no need to mix it with water and sugar and wait until it froths before using it.
How long do you cook Chelsea buns in the oven?Slice into 1-inch thick rounds. Place these into a lightly greased deep sided baking tray and cover with a clean cloth and place into a warm, draft-free spot to rise for an hour. The rise is critical or you will get tough, chewy Chelsea buns. Bake at 350° F./180° C. for 15 to 20 minutes.
What can I do with leftover Chelsea buns?These currant-filled Chelsea buns make a lovely tea-time treat. Leftover buns can be stored in an airtight container on the kitchen side for up to 2 days. If they’re a little stale then pop back into the oven on a low heat for about 5-10 mins until soft and warm. Serve with a spread of butter and enjoy. Love a good Danish pastry?