Chelsea Buns

Category: Bakery products
Kitchen: english
Chelsea Buns

Ingredients

For the test:
Warm milk 250 ml.
Egg 1 large
Butter or margarine 50 gr.
Flour sun 600 gr.
Sugar 75 gr.
Salt 1/2 tsp
Fast acting instant yeast 1 tsp
For filling:
Raisins 100 g
Dried cranberries 2 tbsp. l.
Sugar 150 gr.
Cinnamon 1 tbsp. l.
Butter 4 tbsp. l.
For lubrication:
Egg 1 PC.
Glaze:
Lemon juice 1 tbsp. l.
Water 1 tbsp. l.
Powdered sugar 3 tbsp. l. about

Cooking method

  • 1) I cook the dough in a bread maker: pour warm milk, an egg shaken with a fork into a bowl, put softened butter, sugar, salt, sift flour and pour yeast. I'm putting on program # 15 "Dough". After 1.5 hours, I take out the finished dough.
  • 2) Preparation of the filling: I always wash the raisins, steam them in the microwave and sort them out. And all because I don't like raisins with sticks in baked goods))
  • 3) Forming the buns: I roll out the dough into a rectangular layer, grease it with melted butter, sprinkle it with cinnamon, a layer of sugar (do not spare it, raisins and cranberries. for cake) Cover with a towel and leave for 30 minutes for proofing.
  • 4) You can skip this point, but I love BEAUTIFUL buns. Therefore, beating the egg with 1 tbsp. l. water and grease the buns on top.
  • 5) Preheat the oven to 180 degrees and bake for 15 minutes on "convection".
  • 6) I take out the buns, cool them and cover them with icing. I advise you not to skip this item!

The dish is designed for

15 rolls (approx)

Time for preparing:

1.5 hours + 15 minutes

Cooking program:

"dough" + baked goods in the oven

Note

I made a simplified version - I made the dough in a bread machine, and took the filling that we love. Although the original uses 2 types of raisins and candied zest.
From the dough that I kneaded, it turned out 2 pies as in the photo.
Lyrical digression :
"Many culinary sources indicate that these buns first appeared in the 17th century at the Chelsea Bun House in London and for several centuries, these buns have been incredibly popular and very beloved in Britain. wonderful baked goods, which simply cannot be resisted. There are a lot of recipes and there are many differences of opinion, at what point raisins and candied zest were added to the buns. "

Olechka.s
Lada, beautiful buns! The shape, judging by the photo, of a small diameter? Thanks for the recipe! There can be many options for filling
lada-matushka
Olga, shape 22 cm.
Lerele
lada-matushka, these buns are very tasty, Mistletoe has such a recipe, I often bake it.
Natalia K.
lada-matushka, I also make such buns often. By the way, this recipe for buns is already on the forum

Chelsea buns
vernisag
With Omelka current, the name is the same, the recipes are completely different
lungwort
And I would make small buns and put them in the muffin molds. And the recipe itself is excellent. Delicious buns.
lada-matushka
Natalia, I did that. But then they need less time for baking, otherwise they will be overdried.

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