Happy Eleventh Anniversary: Chelsea Buns

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.

Basic dough

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.

Mixed Spice

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 (11^th) 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