Tuesday, October 7, 2008

Chelsea buns

I love making bread and even more than that I love making sweet versions! I will often make a pinwheel kind of concoction or a tea ring and when I saw this recipe I really wanted to try it as it was somewhat less of the traditional type of Chelsea bun in that it had pecans and was drizzled with coffee icing!
I am often impatient and don't let the bread do a proper second rising. I have recently taken to being more patient and letting it do its thing as the result is certainly a lighter and more voluminous end product. It also tends to cook alot more evenly I find. I made these in a tin so they all squashed into each other, which did look rather lovely. It pushes them up more too as they can't spread out, so they are lovely and deep!
As usual, I did the dough in the bread machine, then rolled it out and spread the filling on, cut them into pinwheels and popped them in the tin, leaving them to increase in size before baking.Chelsea Buns with pecans and coffee glaze

4 tsp yeast
1 tsp caster sugar
3 3/4c (560g) plain flour
1 1/2 c warm milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp mixed spice
2 tspn grated orange rind
1 tbsp caster sugar, extra
1 egg, lightly beaten
45g butter, melted
15g butter, melted, extra
2 tbsp raspberry jam
1/2 c currants
1/4 c brown sugar
1/2 c toasted, chopped pecans
3 tsp honey

Icing
1 1/2c icing sugar
15 g butter
2 tbsp warm milk
3 tsp coffee powder (I used fresh brewed espresso)

Combine first 11 ingredients together and set to dough cycle on bread machine. Once risen, turn dough onto floured surface and roll out into large rectangle. Brush dough with extra butter, spread with jam, then scatter over currants, pecans and brown sugar. Roll dough up from long side like a swiss roll. Cut into 12 slices. Place in 2 greased deep 22cm cake tins. Cover and let rise in a warm place for at least 30 minutes.
Bake at 190C for about 30 minutes. Cool in tin for 10 mins, then transfer to a wire rack. Brush buns with honey then drizzle with coffee icing.

10 comments:

Coby said...

They look perfect!

Oh my! Apple pie! said...

I adore chelsea buns, they are my OH'S fave, I love your version.

Beth said...

I love Chelsea Buns. My Dad always used to get a load from the bakery on Saturday mornings. Ive never tried making them though

Norm said...

Wow, these look incredible!

Anna said...

Beautiful!

Teri said...

They look so good. I was wondering if you can tell me the approx measure for the butter from g to pound/cup. I just don't know what it should be. Thanks!

Linda F said...

It is about 1/3 of a stick, (about 3 tbsp), sorry, I don't know the cup measurement!

Rosie said...

Just stunning!

Rosie x

My Bug Life said...

These look so yummy! :)

Sophie said...

I've never had chelsea buns before but they sound so tasty, I like the addition of raspberry jam and currants. These sound like a real treat. I'd like to include your recipe on our blog, please let me know if you're interested :).

Sophie, Key Ingredient Chief Blogger
Sophie@keyingredient.com