How to Make Chelsea Buns
Warm up the milk and 2 tablespoons butter on the stove until warm and liquid., Whisk together 2 cups of sugar, 1 teaspoon salt, package yeast, and 2 tablespoons sugar in a large mixing bowl., Create a well (hole) in the center of the flour mixture...
Step-by-Step Guide
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Step 1: Warm up the milk and 2 tablespoons butter on the stove until warm and liquid.
You just want the butter to be completely melted
-- it helps a lot to cut it into small pieces first.
It should be very warm to the touch, but not so warm that you can't put your finger in it.
If you leave it on too long and it gets hot, set it aside for a minute or too to cool while you prepare the flour. , You simply want to break up any clumps of flour and ensure that the ingredients are evenly distributed throughout the flour mixture.
If you don't have instant or quick-acting yeast, just that is okay.
Just know that the rises later in the recipe will take a bit longer. , This allows you to more evenly mix in everything, folding the flour slowly into the wet ingredients instead of pouring it all on top and trying to mix it in this way., Once everything is well mixed, turn the dough out onto a lightly-floured surface and start kneading.
To do so, stand over the dough.
Pull up a third of the dough and fold it onto the top of the dough ball.
Using the heel of your hand, push down firmly into the center of the dough.
Rotate the dough ball a quarter turn and then pull up another third, pressing it down.
Repeat for 10 minutes, or until you have a smooth, shiny dough.If you have a stand mixer, like a Kitchen-Aid, you can use the dough hook attachment on medium instead of kneading.
It should only take 4-5 minutes. , A warm spot is best, as this helps promote yeast growth.
When done the dough should be about twice as high as it was when you started
-- usually 1-2 hours later.
If you want to eat the buns tomorrow, you can refrigerate this dough to slow the rising process.
It will make it about 12 hours in the cold before starting to lose some of its moisture. , A light pat of butter or some non-stick cooking spray will do the job.
A square, 9" dish will be big enough for taller buns, but you may want a bigger pan if you're planning on making many smaller buns., Using a rolling pin, flatten the dough into a rectangle about 1/2" thick.
While the exact proportions are up to you, it should be about a foot on it's longest side., Room temperature butter is perfect.
Use a knife to spread the butter evenly on the entire rectangle of dough., Leave about a 1/4" of space between the edge of the dough and the mixture.
While this recipe calls for light brown sugar, you can easily substitute in darker brown sugar for a richer, more molasses-like flavor., You want to roll the longest ends, leaving you with a long, skinny roll of dough.
To do so, press one one long side into the countertop to anchor it down.
Then roll the other long side towards you, trying to keep it as tight as possible.
If the dough sticks to your hands, lightly dust them with flour. , If you want bigger, thicker buns you can cut fewer rounds, and if you want more than nine you can cut them smaller.
Try not to press down on the roll as you cut.
Try to cut through by pushing the blade forward
-- through the dough instead of down into it., Set them in the dish so that they aren't touching, roughly 1/2" apart.
You'll know they are ready to cook when they have risen enough that they're touching when you return to them.
Make sure, like the last rise, the buns are covered and in a warm place.
Now is also a good time to pre-heat the oven to 200C/400F. , Once the tops are gorgeous and golden, you can take them out.
If the tops aren't quite dark enough, but the fruit is starting to burn, simply cover the entire pan of buns with a sheet of aluminum foil for the last few minutes., Chelsea buns, like most other quick, risen breads, are best the day they are baked.
Be sure to choose your favorite sweet glaze and apply it while they are still hot.Don't feel like glazing? Simply dust with powdered sugar and serve! -
Step 2: Whisk together 2 cups of sugar
-
Step 3: 1 teaspoon salt
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Step 4: package yeast
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Step 5: and 2 tablespoons sugar in a large mixing bowl.
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Step 6: Create a well (hole) in the center of the flour mixture and pour in the milk/butter mixture
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Step 7: plus the beaten egg.
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Step 8: Combine the dough with a wooden spoon
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Step 9: then knead for 10 minutes.
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Step 10: Place in a lightly greased bowl
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Step 11: covered
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Step 12: to rise for an hour.
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Step 13: Grease a rimmed baking sheet.
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Step 14: Flatten and roll the dough into a rectangle on a floured service.
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Step 15: Soften 3 tablespoons of butter and spread evenly on the dough.
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Step 16: Mix up the brown sugar
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Step 17: currants
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Step 18: and cinnamon and then spread evenly on the butter.
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Step 19: Roll the entire dough rectangle up along the long side
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Step 20: leaving you with raw dough roll.
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Step 21: Cut perpendicular to the roll to make nice individual rounds.
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Step 22: Set the rolls in your greased dish and let them rise for another 30 minutes.
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Step 23: Cook your buns for 20-25 minutes at 400F
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Step 24: or until golden brown.
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Step 25: Apply your glaze right out of the oven
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Step 26: then eat while still hot.
Detailed Guide
You just want the butter to be completely melted
-- it helps a lot to cut it into small pieces first.
It should be very warm to the touch, but not so warm that you can't put your finger in it.
If you leave it on too long and it gets hot, set it aside for a minute or too to cool while you prepare the flour. , You simply want to break up any clumps of flour and ensure that the ingredients are evenly distributed throughout the flour mixture.
If you don't have instant or quick-acting yeast, just that is okay.
Just know that the rises later in the recipe will take a bit longer. , This allows you to more evenly mix in everything, folding the flour slowly into the wet ingredients instead of pouring it all on top and trying to mix it in this way., Once everything is well mixed, turn the dough out onto a lightly-floured surface and start kneading.
To do so, stand over the dough.
Pull up a third of the dough and fold it onto the top of the dough ball.
Using the heel of your hand, push down firmly into the center of the dough.
Rotate the dough ball a quarter turn and then pull up another third, pressing it down.
Repeat for 10 minutes, or until you have a smooth, shiny dough.If you have a stand mixer, like a Kitchen-Aid, you can use the dough hook attachment on medium instead of kneading.
It should only take 4-5 minutes. , A warm spot is best, as this helps promote yeast growth.
When done the dough should be about twice as high as it was when you started
-- usually 1-2 hours later.
If you want to eat the buns tomorrow, you can refrigerate this dough to slow the rising process.
It will make it about 12 hours in the cold before starting to lose some of its moisture. , A light pat of butter or some non-stick cooking spray will do the job.
A square, 9" dish will be big enough for taller buns, but you may want a bigger pan if you're planning on making many smaller buns., Using a rolling pin, flatten the dough into a rectangle about 1/2" thick.
While the exact proportions are up to you, it should be about a foot on it's longest side., Room temperature butter is perfect.
Use a knife to spread the butter evenly on the entire rectangle of dough., Leave about a 1/4" of space between the edge of the dough and the mixture.
While this recipe calls for light brown sugar, you can easily substitute in darker brown sugar for a richer, more molasses-like flavor., You want to roll the longest ends, leaving you with a long, skinny roll of dough.
To do so, press one one long side into the countertop to anchor it down.
Then roll the other long side towards you, trying to keep it as tight as possible.
If the dough sticks to your hands, lightly dust them with flour. , If you want bigger, thicker buns you can cut fewer rounds, and if you want more than nine you can cut them smaller.
Try not to press down on the roll as you cut.
Try to cut through by pushing the blade forward
-- through the dough instead of down into it., Set them in the dish so that they aren't touching, roughly 1/2" apart.
You'll know they are ready to cook when they have risen enough that they're touching when you return to them.
Make sure, like the last rise, the buns are covered and in a warm place.
Now is also a good time to pre-heat the oven to 200C/400F. , Once the tops are gorgeous and golden, you can take them out.
If the tops aren't quite dark enough, but the fruit is starting to burn, simply cover the entire pan of buns with a sheet of aluminum foil for the last few minutes., Chelsea buns, like most other quick, risen breads, are best the day they are baked.
Be sure to choose your favorite sweet glaze and apply it while they are still hot.Don't feel like glazing? Simply dust with powdered sugar and serve!
About the Author
Kelly Thompson
A seasoned expert in lifestyle and practical guides, Kelly Thompson combines 24 years of experience with a passion for teaching. Kelly's guides are known for their clarity and practical value.
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