Very Old Style Chelsea buns

linzibean

Please can anyone help!

My OH really loves Chelsea buns, especially ones from our local bakery in Aber where they are HUGE and quite light, with a speinkling of sugar now I have tried to make them a few times but they never rise enough, and end up very heavy! Does anyone have any good recipes?

piglet6

Hi Linzibean

I am not a great cook myself, but am married to a patisserie chef(:rolleyes: !!) so have just asked him for his recipe - which I can vouch for as being pretty tasty!! - and he gave me the following:

Chelsea Buns

225mL milk
15g fresh yeast
85g caster sugar
450g strong flour
½-1t cinnamon
1t salt
85g butter
1 egg
½ t mixed spice
55g sultana
55g currants
sugar for sprinkling
apricot glaze(Warmed Apricot Jam with a little lemon juice)
hot water icing (if wanted)
Plastic bag with 1t of oil inside

• Scald the milk, add half butter and allow to cool to hand warm.
• Cream the yeast with 1t sugar and some of the warm milk.
• Beat egg and add to milk mix.
• Sieve the flour, cinnamon and half the sugar into a mixing bowl. Add in wet ingredients to make a dough.
• Knead the dough till it is elastic (This will take about 10-15 min). Place dough into the plastic bag and leave to rise in a warm place (Till it roughly doubles in size, this can take a while).
• Mix the remaining sugar spices and butter into a paste ready to spread later.
• Take the dough out of the bag and roll it out into a rectangle.
• Spread the butter, sugar and spice mix on top, and then sprinkle with currants and sultanas. Roll like a swiss roll, and cut into 7 sections.
• Arrange in a cake tin and leave to prove for about 15 minutes (till they are nice and springy).
• PREHEAT OVEN TO 200ºC 400ºF GM6
• Dust with icing sugar and bake in the oven for 20-25 min till cooked.
• Spread your apricot glaze on the buns with a brush when they come out of the oven.

Hope this makes sense and that they work for you and satisfy the OH! I have to admit, your message rang a bell with me because hubby and I met while we were students in Aber from 1991-1995 (blimey, I can't believe it was that long ago!!:eek: ) and I remember fondly the little bakers on the corner of (I think it was?!) Chalybeate Street and Cambrian Place - yum yum!! Also have fond memories of the cheese and bacon pastries at the Penguin Cafe at the top of town (no idea if thats still there these days...!!).

Ahhhhhh - now you've got me going all nostalgic for the good old days!:p :rotfl:

Piglet

linzibean

piglet6 wrote:

Hope this makes sense and that they work for you and satisfy the OH! I have to admit, your message rang a bell with me because hubby and I met while we were students in Aber from 1991-1995 (blimey, I can't believe it was that long ago!!:eek: ) and I remember fondly the little bakers on the corner of (I think it was?!) Chalybeate Street and Cambrian Place - yum yum!! Also have fond memories of the cheese and bacon pastries at the Penguin Cafe at the top of town (no idea if thats still there these days...!!).

Thanks, that sounds great, I'll gve it a go! Yes, this is the exact bakery I was talking about My OH swears by their corned beef and potato pasties too :rolleyes:

zombiecazz

Decided yesterday evening that I would really like to make some Chelsea buns.
But...The background is that I'm in the process of refitting the kitchen, so just about all unnecessary things are packed away including rolling pin, pastry brush etc.

Managed to unpack Breadmaker and found a recipe for chelsea bun dough which is a basic bread dough with a little extra butter and some extra sugar.
So set off the dough mixing and went outside with a glass of wine, to commune with my new chickens.

1hr 20mins later I heard the buzzer go. Went inside and decanted my dough onto a floored work surface. Re-read the instructions, as these never seem to stay in my head for more than five minutes at a time. Then thought hmm! No rolling pin. Had a quick gander for it, but have no idea which box it's in.

Finally cut the dough into 12 bits. Rolled each bit out like plasticine and knocked it into a sort of thick ribbon shape with my knuckles. Used my fingers to first spread butter onto dough then sprinkled it with sugar and mixed spice (again using fingers).
Put them all together on a baking sheet. Allowed them to rise for 40 mins then baked at 220 for 12-15 mins.

Results absolutely gorgeous tasty chelsea buns very old style. :j

But forgot the raisins...told you the recipe only sticks for about 5 mins.:rolleyes:

FunkyFairy

they sound really nice could you post the recipe please.

Sazbo

FunkyFairy wrote:

they sound really nice could you post the recipe please.

yes please - would love to try!

Penelope_Penguin

Cazz, can I put in a plea for you not to post the recipe! :eek: If you do, I'll be compelled to try it, and then to test, to see that it's as delicious as you say. I'll also need a glass (or 2) of wine, as you indicate that's the best accompaniement. :rotfl: :rotfl:

This is what's jhappened with choc yog cake, weetabix cake and brownies, mocha squares, etc, etc.

Penny. x

comping_cat

Penelope_Penguin wrote:

Cazz, can I put in a plea for you not to post the recipe! :eek: If you do, I'll be compelled to try it, and then to test, to see that it's as delicious as you say. I'll also need a glass (or 2) of wine, as you indicate that's the best accompaniement. :rotfl: :rotfl:

This is what's jhappened with choc yog cake, weetabix cake and brownies, mocha squares, etc, etc.

Penny. x

:beer: :rotfl: :rotfl: :rotfl: :rotfl: :A

tootles_2

If you have a panasonic BM the recipe is in the book, basically its a white dough with an egg and extra butter and sugar.

When the dough is ready roll it out, brush with melted butter and sprinkle with sultanas, mixed spice and demerrera sugar. Roll up into a swiss roll and then cut into slices, place the slices in a sponge cake tin, so that they are touching, allow to rise again and then cook. When they come out of the oven brush with sugar glaze made from sugar melted in hot water, leave to cool otherwise you'll burn your mouth!!!!!!!!!!!!!

Penelope_Penguin

Hi, Cat. You reminded me of another - Welsh Cakes! I see from the daily thread you're having the same probs as me (not being able to resist), but hope you're not ading the recommended liquid accompaniement at this time of day.

Penny. x

comping_cat

Hi Pen, liquid accompaniement:rolleyes: !!!??? A cup of tea (of course!!!);)