10 January 2011 in Uncategorized
I have a cupboard in my laundry room and in there languishes kitchenware I don’t use very often, my bread maker squats there permanently. I have tried over the years, but have failed miserably to produce decent bread, which is a shame since my young friend Kerry lugged the damn thing all the way from London for me!
I was reading through One Hundred Bread Machine Recipes by Vickie Smallwood and I realised that the bread maker had another use, it can make and rise your dough. It made some excellent pizza dough and so I decided to have a go at making Chelsea Buns for the very first time.
½ cup tepid water
½ cup warmed milk
1 egg beaten
75g butter, melted and cooled
3 TSP caster sugar
½ tsp salt
3.5 cups of white bread flour
2 tsp instant yeast
50g melted butter cooled
4 TSP caster sugar
Place the first eight ingredients (in the above order) into the baking pan of your machine, set the programme to ‘DOUGH’ – mine took an 1.5 hours.
When the dough is ready, transfer to a floured surface and knead it briefly. Using a rolling pin, roll out the dough into an oblong roughly 35 x 23cm.
Liberally brush the melted butter over the surface of the dough, sprinkle over the raisins along with 3 TSP of the caster sugar.
Roll up the dough so that the filling is enclosed.
Using a sharp dampened knife, cut the dough into slices.
Place each piece, cut side up, on a well buttered baking tin 23 cm.
Cover and put somewhere warm until it almost doubles in size.
Brush with milk and sprinkle the remaining TSP sugar over.
Bake for 15 -20 mins or until they are golden @ 200*C
I decided to glaze them, boil ½ cup of sugar with ¼ cup of water for 5/6 mins stirring constantly. When set, mix up some icing and drizzle over.
They turned out really well, Himself is very fond of Chelsea buns and he gave them the seal of approval, only next time he wants me to include custard, there is no pleasing some people!