Chelsea buns

… I did it my way.

I have a new favourite gadget in the house, and it is called the KitchenAid. I have yet to exploit its full potential, but I tried today making a wet yeasted dough, and I can say that it practically made itself.

The recipe below is adapted from the Australian Women’s Weekly, Recipes From Around the World.

Ingredients

  • 7 g dry yeast
  • 1 teaspoon caster sugar
  • 280 g plain flour
  • 190 ml warm milk
  • 2 teaspoons speculaas spice
  • zest of one lemon
  • 1 tablespoon caster sugar, extra
  • 1 egg
  • 22 g melted butter
  • 10 g melted butter, extra
  • 2 tablespoons apricot jam
  • 40 g dried apricots, chopped and soaked in rum
  • 27 g caster sugar
  • 30 g pecans, chopped and toasted

Method

  1. Combine yeast, caster sugar, one tablespoon of flour, and warm milk in a small bowl. Cover; stand in a warm place for 10 min or until frothy.
  2. Combine remaining sifted flour, spices, rind, and extra caster sugar in the Kitchen Aid mixing bowl. Add the egg and butter. Put the dough hook on the kitchen aid and mix. Add the yeast mixture and continue mixing for 10 minutes until the dough is smooth and elastic.
  3. Place the dough in a large greased bowl. Cover; stand in a warm place for 1 hour of until doubled in size.
  4. Grease a 20 cm springform tin.
  5. Turn the dough onto a floured surface; knead for 1 minute.
  6. Roll the dough into a rectangle. Brush with the extra butter, the jam, and sprinkle with the apricots, sugar, and pecans.
Precision is key.

Precision is key.

  1. Roll the dough up firmly from the long side like a swiss roll. Cut the dough into 6 even pieces and place them, cut side up, in the greased tin.
Skinny buns.

Skinny buns.

  1. Cover, stand in a warm place for 30 minutes, or until the buns have filled up the tin.
Plump buns.

Plump buns.

  1. Meanwhile, heat the oven to 200 C.
  2. Bake the buns for 30 minutes or until golden brown.
  3. Enjoy as soon as they are cool.
Get them while they are hot!

Get them while they are hot!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s