Bread Making by Jane Eastoe

Author:Jane Eastoe
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2014-10-27T16:00:00+00:00

Traditionally, Chelsea buns are made in a square cake tin. You are aiming to produce a square bun with a round spiral, but a round tin will do just as well for this purpose and the end result will taste every bit as good. Grease a 18–20cm (7–8in) cake tin.

If you are using fresh yeast, mix together the tepid milk, yeast and 50g (2oz) of the flour in a bowl and put on one side for 20 minutes, until it is frothy.

Put the flour and salt in a bowl and rub in the butter. If you are using fast-action dried yeast, add it now. Add the liquid and beaten egg, and mix the ingredients together. Turn out on to a board and knead for about 5 minutes, until you have a lovely satiny soft dough – it will start off a bit sticky, but the end result feels wonderful.

Make it into a neat round, then pop it into a bowl and cover with plastic. Leave to rise until doubled in size – this takes about an hour.

Meanwhile, weigh out your sugar and dried fruit and heat the butter very gently in a saucepan until it has melted – you don’t want to heat it any more than you need to.

When the dough is ready, turn it out onto a board and give it a gentle knead, then roll it out with a rolling pin until it is approximately 30 x 23cm (12 x 9in). You will have to work at this as the dough is very elastic and it will keep shrinking back. Brush the top with melted butter, then sprinkle the mixed sugar and dried fruit and lemon rind over the surface. Just keep the fruit and sugar approximately 2–3cm (1in) away from one of the long edges. Roll up the dough into a tight sausage, pinching along the join to help keep it together. Then cut into 8–9 pieces. Pop these into the cake tin and arrange nicely, so that when they rise they will all squidge together. If you have any melted butter left over, pour this over the top.

Pop this into a plastic bag and put on one side to rise until doubled in size – anything from 30–60 minutes. Preheat the oven to 190°C (375°F), gas mark 5, and cook the buns for about 25–30 minutes – keep an eye on them towards the end, as you don’t want them to burn. While they are warm, brush them generously with a glaze. You will be able to just rip the buns away from the whole bake. If you want to be decadent make a little lemon icing and pipe a zig-zag pattern over the top for that extra dash of sweetness – delicious! See the recipe for this icing in the recipe for Danish Pastries see here.

CINNAMON ROLLS

The recipe and method are exactly the same as above, but instead of spreading a mix of butter, dried fruit and sugar over the dough, spread it with a mix of butter, sugar and cinnamon (see the quantities here).

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.