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Welcome to PeteBerry.co.uk - peteberry.co.uk

Welcome to PeteBerry.co.uk


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Recipe of the week - Chelsea Buns

 

As I was a classically trained apprenctice chef many years ago, I thought I would add a classic recipe each week to this blog, to share with you all:

So to kick off here is Chelsea Buns for 5 portions:

BASIC BUN DOUGH

Ingredients

Flour 150 g, Yeast 7 g, Sugar 7 g, Margarine 7 g, Milk 100 ml, Yellowing colouring, Salt pinch

Method

  1. Sieve together the flour and salt.
  2. Rub in the margarine.
  3. Make a bay in the dry mixture and put the sugar in the centre.
  4. Warm the milk and put in the yeast to dissolve.
  5. Add the food colouring.
  6. Pour the milk and yeast mixture over the sugar, mix until dissolved then gradually incorporate the flour to make a smooth dough.
  7. Cover and prove in a warm place until the dough has doubled in size.
  8. Knock back the dough and use it as required.

CHELSEA BUNS

Ingredients

Basic bun dough 250 g (Recipe above) Bun glaze 125 ml, Currants 25 g, Ground cinnamon pinch, Sugar 25 g, Margarine 12 g

Method

  1. Oil a baking tray and set it aside in a warm place.
  2. Prepare a basic bun dough, allow it to prove and knock it back.
  3. Melt the margarine. Mix half the sugar with the cinnamon.
  4. Roll out the bun dough into an oblong 5 mm thick.
  5. Brush with the melted margarine then sprinkle with the currants and the sugar and cinnamon mix.
  6. Roll the dough up, cut it into ten equal sized pieces and place these upright 15 mm apart on the baking tray.
  7. Put in a warm place to prove until they double in size.
  8. Bake in an oven at 220°C for 20 minutes.
  9. Remove from the oven, brush with bun glaze,
  10. sprinkle with a little sugar and place on a pastry wire to cool.

Enjoy

 

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