Chelsea Buns
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
To Finish
50g melted butter cooled
Raisins
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.
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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
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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!
Sous-Chef said on 10 January 2011
I was so pleased to put it to some use, going to try some of the other breads that the machine prepares and you bake in a normal oven.
Hopestar said on 10 January 2011
Those look stunning SC. I have just baked your cake, you know the one you just mix all together, its cooling as we speak:)) It fabulous for little one because I just give her a bowl and a wooden spoon, throw all the ingredients in and she mixes – great fun!!!
*hugs*
*hugs*
bronnie.l said on 10 January 2011
if you include custard doesnt that make it a copenhagen? mmmmh gonubi has the best copenhagens!
(gave up on chelsea buns.t eh ones on campus used to give me tummy ache!)
amydem2 said on 10 January 2011
wow i am really impressed!!! hope you are too! You should be…
Sous-Chef said on 10 January 2011
Oh that’s great!
Sous-Chef said on 10 January 2011
I dunno? never heard of a copenhagen.
Sous-Chef said on 10 January 2011
Thanks Kingfisher, I was very pleased with the results.
half-pint said on 10 January 2011
Oh, but that looks great! There’s nothing better than a toasted chelsea bun!
Sous-Chef said on 10 January 2011
They were so fluffy it was a sin to toast them initially, but after a couple of days they needed to be toasted.
Zabwan said on 10 January 2011
I think that would be a Danish pastry?
Sous-Chef said on 10 January 2011
Duh! I’m being a bit dense!
Zabwan said on 10 January 2011
Wow – I love chelsea buns, these look perfect!
My deep-fat fryer lives at the back of a cupboard and gets ignored, like your bread-maker
Juno62 said on 10 January 2011
Wow! Congratulations! I am speechless with admiration. I don’t eat sweet things nowadays, but I remember with such fondness the sticky Chelsea buns my mum used to bring me from the bakery when I was in high school. Yours look better than those ones. x
Sous-Chef said on 10 January 2011
Thanks, I was very pleased with them. I also had a deep-fat fryer……we threw it out in the end.
Sous-Chef said on 10 January 2011
Thank you kindly, I have to say the machine took all the hassle out of making the dough and they were much easier than I anticipated.
sideview said on 10 January 2011
no NO, NO, where is the CINNAMON?????????
Sous-Chef said on 10 January 2011
*Bangs head against desk*
slicesofkiwi said on 10 January 2011
woweeee! this looks amazing! cant wait to give it a try! xo
Sous-Chef said on 10 January 2011
I hope you give it a whirl, I was very pleased with the results.
Cat_Woman said on 10 January 2011
Yummy…
P.S. Don’t use the bread maker to make bread, do it the old fashioned way in the oven
Sous-Chef said on 10 January 2011
I’m going to make the machine do the work and then bake things in my oven. Watch this space, you will be dusting off your bread maker….I hope!
malma said on 10 January 2011
YOu didn’t put cinnamon in?????
malma said on 10 January 2011
Or can be used for a bread and butter pudding. Yum, yum.
malma said on 10 January 2011
I love Chelsea buns and they always remind me of primary school – stopping at the bus terminus tuck shop and buying one for the long ride home.
I eat mine weird. I tear bits off going round in circles.
Sous-Chef said on 10 January 2011
Why am I not surprised?!
Colonialist said on 11 January 2011
Another kind of yummy I find scrummy, especially fresh!
Colonialist said on 11 January 2011
*horrified* You mean, that’s not normal? Why are they made like that, then?
Sous-Chef said on 11 January 2011
I shall make them again, although only when I know people are coming, Himself made quite a pig of himself!
Sous-Chef said on 11 January 2011
I’m not saying a word!
Sous-Chef said on 11 January 2011
I never thought about that, good idea Madwoman.
Sous-Chef said on 11 January 2011
The recipe didn’t say put cinnamon in, I’ll do it next time ok?!
tandy.sinclair said on 11 January 2011
so glad you found a use for the bread maker – I bake bread once a week at least. Will have the give the sweet things a try soon
jemima said on 11 January 2011
mmm..a warm bun and some tea would go down well now!
jemima said on 11 January 2011
That’s so funny MM! We had a famous bakery near our high school and we’d often stop for Chelsea buns or custard copenhagens! *yum*
sharonsmit said on 11 January 2011
Oh my greatness – this looks delish!!! I never thought of making it myself, a bit of cinnamon in there and Im your slave! Creamy custard would be great too…
ninatimm said on 11 January 2011
Not good to look at this right now!!! On second thought, if I look and not give in to these babies, I will know my will power is in tact!!
Sous-Chef said on 11 January 2011
Do you do it by hand or use a bread maker?
Sous-Chef said on 11 January 2011
I agree Jem.
Sous-Chef said on 11 January 2011
Gee there’s lots of cinnamon lovers around!
Sous-Chef said on 11 January 2011
I think we are all trying to watch what we eat at the moment, it’s such a drag.
tandy.sinclair said on 11 January 2011
bread maker!
Doughboy said on 11 January 2011
CHELSEA BUNS! Oh how love them so! I have been looking for a nice recipe for a while. You have convinced me! Will be trying this out on one of my cheat days, and when I’m around others so they can eat the rest!
COPY, PASTE, into recipe book!
YUM!
Sous-Chef said on 11 January 2011
Great! we loved them, hope you do too.
Flee said on 11 January 2011
Not Weird… I think thats how you sposed to eat them… Or thats how I know… These look Yummylicious
I-like-silly said on 11 January 2011
mmmm njammies!!!!!!!!!!!!!!
janicetripepi said on 11 January 2011
Oh sweet choirs of angels I am starving now! Ooh these look amazing – hot with loads of butter and a nice cup of tea would do me must fine right now!!! Awesome recipe angel xxxx jan
janicetripepi said on 11 January 2011
Oh noooooooooo you don’t!!! hehehe …. says she who should have her jaw wired!
Doughboy said on 11 January 2011
But look at them Jan! I swear I can smell their cinnamonny goodness right through my screen!
On the bright side I have someone looking out for me, smacking me on the handies!
Sous-Chef said on 11 January 2011
Hello there silly!
malma said on 11 January 2011
Yay! I’m not weird afterall! Hehe.
malma said on 11 January 2011
And then courier some up to me pronto!
You have to. I’ve been good. You know how much havoc I could have caused on this post with a play on words. *eg*
malma said on 11 January 2011
See, I have some use afterall.
Sous-Chef said on 11 January 2011
I could eat one myself I must say.
sideview said on 11 January 2011
nice to find someone else who thinks they should have cinnamon
sideview said on 11 January 2011
that;s us cinnamon addicts
sideview said on 11 January 2011
Wits student ref canteen used to have the greatest ones, big, lots of cinnamon and almost a custardy streak
and yes, I also eat them round and round
sideview said on 11 January 2011
ok, you two are making my life very difficult
Rockybaby said on 11 January 2011
I sold my bread maker for 400 bucks. The buyer could not believe his luck.
woogy said on 11 January 2011
I have read this recipe , your buns look good but Im a glutton for Chelsea s especialy but all that work naaah, too much pt, [I know you ladies are lazy as hell ] let me come to your rescue. [ As soon as I can work out how the blog thing works.]By the way I invented my own gherkin maker.I colnt find Dill seed do when finishing a bottle I kept the juice . Soon as had baby ‘cukes in the garden I yust rubbed the spines off & into the bottles of juice ,when theyve changed colour to that of gherks there ready & a damn side cheaper.
68ghia said on 11 January 2011
Well, that does look delicious!!
I’ve been wanting to try my hand at those Cinnabons I used to eat in iraq.
almost the sam as these buns, but without the raisins, and they pour some or other kind of sauce over them.
Delicious!!
woogy said on 11 January 2011
please can u help me I signed up earler on after giving details I went into browser for a profile picture ,while it was showing that it was putting it on the net packed in , now theres no way I can get back to where I can put an Icon pic of my own.
68ghia said on 11 January 2011
Just go back to the settings on your blog.
There should be a spot to change your avatar…
woogy said on 12 January 2011
Here is the bonanza : CHELSEA BUNS MY STYLE……..ingredients : 1 BREAD DOUGH, CAKE MIX [RAISiNS ETC] CINNAMON OR MIXED SPICE,SUGAR, ICING SUGAR ,MARGARINE . Now have at hand the the one side of a plastic dogfood packet on a work top dont flour it. Use the inside surface ,dump the bread dough on top and flatten it to a rectangle somewhat bigger than a foolscap sheet. then smear the dough with soft marg. Leaving a margin of three -four cms at one end then give this a liberal dose of the raisin mix going over the margin with mix only. make a mixture of 5 rounded teaspoons of sugar mixed with a rounded teaspoon of spice [a Robertsons spice bottle is ideal, but teasoonsful ok too] is sprinked over the top mind the margin a bit [the raisins are good on the margin area] . Now roll it up from opposite end to the margin .Here is where the margin makes big sense ! As you roll up the bottom of the roll will stick properly to close.then pick up the roll working it until its about 40 centimetres long cut it in three then each into six ,Yep it makes three of the bun trays [In e london u can get them cheaply at Tosca I use them over n over . Boiling up sugar syrup and having it on hand must be great I usually just saturate the solution painting it on before or after baking. The icing sugar u just dribble over with a teaspoon . When in the trays allow to double in size, covered with a plastic bag. Bake at 180c for 15 mins & check .When my little one was with me I’ d knock these out about 3 times a week .the raisins n spice last for yonks and u’re getting 18 BUNS for probably less than 6 at SPAR. The dogfood pkt is great it holds the dough from jumping back where u’ve spread it like elastic.flour it n it’ll jump back, This is for the busy ,the lazy & as well as those that are busy being lazy not to forget those being lazy at being busy !
CelticGranny said on 12 January 2011
Again I am drooling over my keyboard. I don’t bake so stand in awe of the clever people like you who do.
Sous-Chef said on 12 January 2011
The machine did most of the work Triv.
Sous-Chef said on 12 January 2011
What a bargain he got!
Sous-Chef said on 12 January 2011
Thanks so much for sharing your recipe, good idea with dogfood packet!
Hope you come right with your avatar.
woogy said on 12 January 2011
hope I didnt come on to strong Sousy but u would know how one feels you take everything with you to your friend s place bake it “how wonderful , I cant wait to do it myself ” TWO years later : not yet ! I am going to try your cake very soon . thank you . for the very lazy but a terrible sweet tooth like me I have what I call the CHELSEA LOAF.
Sous-Chef said on 12 January 2011
Not at all, thanks for sharing, hope you enjoy the cake.
woogy said on 12 January 2011
Thank u after seeing your reply I went into settings theres design & badges ,anything but what I need . If I look in HELP it probably wouldnt have it. Every time I try Help it just tells me that the internet has reset ,[no go]
Sous-Chef said on 12 January 2011
To upload an avatar, go to Settings, then click on Account. You will see on the right of your screen ‘Change your avatar’ You browse for the pic you want and upload it.
woogy said on 13 January 2011
hi thank u so much Sous and Ghia68 [ Is that kamen Ghia & or Granada Ghia]for helping me with my avatar thingy.I decided to put the pic of one of my peaches on as you can see they were the size of a cricket ball. Who said u can’t grow fruit in East London ?
woogy said on 13 January 2011
What happens when u pour boiling water into a cold bottle ?
Sous-Chef said on 14 January 2011
I would imagine the bottle breaks? That’s a nice sized peach, glad you came right with your avatar.
woogy said on 14 January 2011
Good morning to u I thought Id ask about the bottle because my mother taught me when I was little [and Im horrified to know how many people dont know this]: to simply put a teaspoon in the bottle & top up. In the 900grm bottle for instance just put in a fork or dessert spoon . It will NEVER break.[If it does dont say I told u..lol.
pinkpolkadot said on 14 January 2011
Yummyliscious!!
Moonz said on 16 January 2011
oY.. you’ve been so prolific I have some catching up to do!
These look divinely delish!
colleen_figg said on 27 September 2011
ooh I love chelsea buns, yours look moist and loaded with raisins – just the way ah- ha ah ha, I loooove them! You’re very talented in the kitchen it seems. New career path?