After several months of bread-baking debacles, I finally had success with this month’s challenge, Chelsea Buns, the selection by Tanna (My Kitchen in Half Cups), Kitchen of the Month. I ended up making the buns twice, because the first time around, I forgot the sugar in the filling. The buns were still good, but not overly sweet. When I made them the second time around, I decided to improve upon the recipe, and the results were even better.
For the dough, I used my bread machine (R2D2) to save wear and tear on my hands.
Round one: after I rolled out the dough, I spread softened butter on top and sprinkled it with mixed spice and currants.
Then, I rolled up the dough, sliced it into individual rolls (using dental floss), then placed the buns in the pans for the final rise. One batch was in my heart-shaped pan, the other in a square pan.
Once the buns were out of the oven and still warm, I used a milk glaze to cover them. After the taste test, I kept thinking something was missing, so I replayed the construction over and over in my mind until I had my aha! moment. Forgot the sugar for the filling. Also, the currants kept falling out.
Obviously, I had to make them again.
Round two: I finely chopped some dried cranberries and currants, and added them, along with some orange zest, to the dough itself. This time, when I rolled out the dough, I remembered the sugar. I spread it, once again, with softened butter, then, sprinkled it with mixed spice and a little brown sugar.
I also changed up the glaze, using some powdered sugar and orange juice. This batch was super delicious.
To be fair, I researched Chelsea Buns, and ended up combining several recipes. There’s a basic dough, a mixture of fruits, and the addicting spice mix. Definitely worth making again and again.
1 cup milk
1 large egg
4 tablespoons butter (or margarine)
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons active dry yeast
Follow the directions for your bread machine, using a manual setting; or, mix by hand/mixer.
Bake rolls at 375˚F for 20-25 minutes. Glaze will still warm.
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon nutmeg
2 teaspoons mace
1 teaspoon cloves
1 teaspoon coriander
1 teaspoon ginger
If you decide to make these yummy Chelsea Buns and help celebrate our eleventh (11th) anniversary, and I hope you do, send your story and photos to Tanna by February 28.
Visit the other Babes to see how they adapted the buns to their own tastes.
- Blog from OUR Kitchen – Elizabeth (Kitchen of the Month)
- A Messy Kitchen – Kelly
- Karen’s Kitchen Stories – Karen
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Bake My Day - Karen
- Feeding My Enthusiasms - Elle