Chelsea Buns

Hi!

There are certain recipes which you want to try immediately once you have seen them. Today I am posting another version of buns and these are called the ‘chelsea buns’. I had seen this recipe on the TV and had liked it so much that I watched the repeat telecast again to copy down the recipe properly. I did not have the tuti fruiti so had to wait for a while to try them, plus my patience with yeast in winter has not been so good but I overcame my doubts about myself and indulged making these.

These are sweet buns with a filling of butter icing and tuti-fruti. A sure shot hit amongst the children, these look vey colourful and are amazingly soft. And gladly I found “a full proof method” to work easily with yeast in the winter about which you can read here in my other blog KITCHEN- BASICS.

These are perfect for an evening snack and even for lunch box.
Ingredients
250gms APF
15gms/1-1/2 tbsp Yeast
1/2 cup water
1/2 cup warm milk
50 gms sugar
20 gms butter
1 tsp salt
50 gms butter icing
about 100 gms tuti-fruti
sugar syrup 1/8 cup
Method

Warm the water and dissolve 50gms sugar into it and then add the yeast, wait till it froths.
Take the dough and make a well in the centre and add the yeast and knead the dough. Later use the milk to knead the dough. Mix properly.
Cream the 20gms butter and salt together and then knead the dough into the butter. Knead for about 8-10 mins, till a soft and elastic dough is formed.
Oil a bowl and keep the dough in that, cover with a cling film and let the dough rise to double it’s volume.
Punch down the dough and divide it into two parts.
Flour the platform and roll half the part into a square shape of 1/4 inch thickness.
Apply half the butter icing and spread half the tuti fruti and roll the dough. For the butter icing cream 40gms white butter with 2-3 tbsp icing sugar.
Cut it into 6 equal pieces.
Repeat the procedure with the remaining dough.
Arrange the cut pieces in a greased square dish and let the buns rise again for 15-20 mins. Keep the buns covered with a cling film.

Preheat the oven at 200C and bake the buns for 15-20 mins.

Cool and then using a brush apply sugar syrup on them. The syrup provides a glaze to the buns. For the sugar syrup boil 5tbsp water with 4tsp sugar for 3-4 minutes.

This recipe goes to Champa's Bake off, yeastspotting.

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