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Before you jump to Chelsea Buns recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to chelsea buns recipe. To cook chelsea buns you need 13 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Chelsea Buns:
- Use for the dough
- Use 500 grams strong white flour
- Get 60 grams butter
- You need 10 grams dried active yeast
- Use 10 grams salt
- Prepare 10 grams caster sugar
- You need 350 ml whole milk
- Provide 1 olive oil, for the surface and proving bowl.
- Get for the filling
- Use 300 grams dried mixed fruit
- Take 2 tsp ground cinnamon
- You need 75 grams light muscavado sugar
- Use 45 grams butter, melted
Instructions to make Chelsea Buns:
- In a bowl add all the ingredients dough ingredients, keeping the yeast and salt apart. Combine all the ingredients with half of the milk.
- Continue to mix, gradually adding more milk until fully combined.
- Tip out onto a lightly oiled surface and knead for 10-15mins, until the dough becomes smooth.
- Place the dough in a lightly oiled bowl and cover with cling film or tin foil and leave to prove for about 4hours.
- Tip back out on a clean surface and knead for another 5mins.
- Roll the dough out into a rectangular shape.
- Paste over the melted butter. Follow this by sprinkling over the muscavado sugar, then the fruit and finish with the cinnamon.
- Roll the dough (like you would a swiss roll) tightly and portion out into 10 equal sized pieces. Leave to prove for 1 hour.
- Pre-heat an oven to 220°C / 200°C fan.
- Place the buns in the oven for 20mins. Reduce the heat to 190°C / 170°C fan and continue to bake for another 10mins.
- Leave on a wire rack to cool.
Chelsea buns are enjoyed from Britain to New Zealand, and are a classic tea-time treat. Chelsea bun — UK [ˌtʃelsɪ ˈbʌn] / US [ˈtʃelsɪ ˌbʌn] noun [countable] Word forms Chelsea bun : singular Chelsea bun plural Chelsea buns a small round cake with dried fruit in it and sugar on the top … These sweet buns are perfect served lightly buttered for tea. They take a little while to make, but are well worth the effort. Is bread flour best, do you need lard and what kind of dried fruit should you use? Or are they just too Bunterish for modern Britons?
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