Saturday 16th January 2010
There is an early teenager flurry this morning. This is most unusual. I smugly think it is because I am making Chelsea Buns, however, I find out, that actually, it is because a boy is visiting! Ken set the dough on last night (bread machine) and it had risen up to the top of the tin by the time I started this morning. It takes about an hour to roll out, rise, and cook. Best served with frothy (Scardey) coffee and alert teenagers.
Chelsea Buns
Makes 12
flour, strong white bread x4 cups
water, x1.5cups
vegetable oil, x3 glugs
vinegar, x1 slosh (blame Ken, I don’t know how much this is either!)
sugar, x2 tsp
salt, x1 tsp
yeast, x1.5 tsp
Dough setting, (8 on mine, it doesn’t matter if you leave it for a bit - overnight – to prove).
Warm up the oven and the roasting tin, put it in on 50°C for about 10 minutes. Meanwhile, roll out the dough onto a floured board. Make it into a big rectangle, about 18-20 inches. Cover with:
butter, melted, x½ pack (125g), and spear over dough
sugar, soft brown, x2tbsp
cinnamon, x2 tsp (less if you don’t like it much)
sultanas, x½ cup
Roll it all up into a long sausage pinching along the join, and cut into 12 equal rounds. Place on greased baking tray (or non-stick parchment) and place in warm oven (must be able to put your hand in without screaming – too hot will kill your yeast) until doubles in size. When ready to cook, turn oven on to 200°C fan (220°C). Cook for about 15-20 minutes until brown. 5 minutes before taking out, baste with sugar syrup which you have boiled for a few minutes:
Sugar, x2 tbsp
water, x3 tbsp
Eat buns whilst still warm, receive praise gratefully and pat oneself on back (ignore guilt as pile on more butter to serve). At Christmas, arrange buns in the shape of tree and tie a ribbon on it’s stump (can add red and green cherries for extra cheer).
In our house, Chelsea Buns can only served with Ken’s Scardey Coffee….
Amanda Nantgwynfaen
www.organicfarmwales.co.uk
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