Very Old Style Chelsea buns

rchddap1

Recipe please? Don't have a panasonic and I'm sure there are others who would like to try too who don't.

jordylass

I've not made these yet, although they are on my list, but my book says to roll out an oblong sprinkle it with sugar and fruit, roll it up like a swiss roll and cut into slices, leave those to rise then cook.

Penelope_Penguin

jordylass wrote:

I've not made these yet, although they are on my list, but my book says to roll out an oblong sprinkle it with sugar and fruit, roll it up like a swiss roll and cut into slices, leave those to rise then cook.

Just remembered, you can also do a savoury version, using caremelised onions, and fresh herbs, in the same way Sprinkel with grated cheese and paprika.

Penny. x

zombiecazz

Just back from work and here is the recipe.
7.5 floz warm water (i used cold rose flavoured tea)
1 egg beaten
3oz caster sugar ( i used granulated)
1lb strong white flour
1/2 tsp salt
2oz butter
1 oz fresh yeast (I used a packet 6g dried fast action yeast)

put in BM wet stuff first and put on dough cycle.
Normally roll dough out on floured surface until it's 45x30cm or 18x12inches.
Brush with butter, sprinkle with sugar (about 3 oz), 1 tsp mixed spice (i'm sure I used slightly more) and 4 oz sultanas ( i forgot these).
Roll up like a swiss roll and cut into 2cm slices and place on a greased baking sheet about 1cm apart.
Leave in a warm place to rise for 40 minutes. They should spread to touch each other.
Bake at 220C, 425F, gas 7 for 12 - 15 minutes.
Once cooled a make some water icing and drizzle it over the buns.

My kids adored them. They had them for breakfast.

Love the sound of savoury ones. Bet it would work well with grated cheese, sliced olives, crushed garlic and some butter. mmm. I might just go and make some now.:D

seraphina

You can download the Panasonic breadmaker instruction and recipe books from the Panasonic website - I'm sure they would work for most breadmakers. It's as a PDF format so ideal for printing out.

zombiecazz

Tried the savoury version, added only a little sugar to the dough recipe and a bit more salt.
Then rolled the dough out. Spread butter all over it and sprinlked on crushed garlic, chopped herbs, grated cheese, sliced olive and some salt and pepper.

Turned out fabulous.

jordylass

Well, i got mine made, and they taste lovely, but I'd leave out the mixed peel next time.

comping_cat

Thanks for posting the recipe zombiecass, think i might try those later!!!!

Ches

Today I tried to make Chelsea Buns by making a sweet dough in the BM. I then flattened it out, sprinkled it with dried fruit, rolled it up and cut thick slices which I then baked. The trouble was that the dough was sticky and instead of staying in 'rolls' (as in swiss rolls) it went into rolls IYSWIM. Nice taste and won't be wasted but I would like to know how to get the dough to keep seperate so they could be unrolled like shop bought Chelsea Buns. Any ideas anyone please. BTW should I have put any spice in the mix? I didn't think of this until after they were cooked.

germish_se

Try spreading butter on the dough after rolling it out and before putting the fruit on it, ( I also sprinkle a bit of sugar before rolling it up too) that's what I do and it keeps them in swirls and makes the buns less dry.
Germ