Wednesday, 26 October 2011

Chelsea Buns with Toasted Pecans

The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea and although traditionally made with currants, I am using sultanas as they tend to add a bit more moisture to the bun.  The toasted pecans have a nice crunch.

For the buns

1 lb strong white flour,plus extra for dusting
1 tsp salt
1/4 oz fast action dried yeast
10fl oz milk
1½oz butter, softened
1 large egg
Sunflower oil for greasing
For the filling
 
1 oz butter, melted
3 oz soft brown sugar
2 oz toasted pecan nuts, chopped
2 tsp ground cinnamon
5oz sultanas
 
For the glaze
 
2 tbsp milk
2 tbsp caster sugar
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.

Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

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.

Lightly grease a baking tray.

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 ¼" thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon, nuts and dried fruit.

Roll the dough up into a tight cylinder , cut ten 1½" slices and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.  (I also put a few in a cake tin to make a round of buns).

Preheat oven to 190C/375F/Gas 5.

Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

No comments:

Post a Comment

Haggis and Clapshot Pie

Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...