Chelsea Buns for any craving
My entire family seems to be obsessed with cooking. No surprise really as I seem to think about it 24/7 and this trait must have come from somewhere! I can't complain though as ma famille provide a lot of inspiration for the food I cook every day particularly as it is a constant topic of conversation...
My auntie (a superb baker) gave this recipe to both my mum and I recently. I tried it out and it turns out to be pretty good for feeding a crowd at brunch or tea time (it makes quite a lot of buns... feel free to halve the recipe). Her original recipe uses cinnamon, sugar and butter as the traditional filling for Chelsea Buns. Anything with that amount of butter and sugar is sure to taste bloody good!
After I tried the original version I thought I'd mix it up a bit and go for a savoury filling, adapting the dough slightly to have less sugar. T is currently obsessed with caramelised onions after we made both pizza and bruschetta (recipes to follow soon) with them, using up a glut from the veg box. So I thought why not try them wrapped up in some soft dough with plenty of butter and some cheese for good measure? Oh my they were tasty!
Not the quickest brunch recipe in the world, but most definitely worth a go... Which is your favourite recipe the sweet or savoury version?
Cinnamon Chelsea Buns
Makes approx 16 buns
14g dried yeast
110g caster sugar
750g strong white flour
110g butter - very soft but not melted
2 tbsp cinnamon
1 tbsp milk
Melt the butter for the dough and add the milk.
Sift the flour into a bowl of a stand mixer and add the yeast, sugar and salt. Pour in the wet ingredients. Mix to combine and then knead with a dough hook for 10 minutes (or by hand until the dough is smooth and not sticky).
Leave the dough in a warm place to rise until doubled in size, I usually do this overnight so we can have the buns for breakfast in the morning.
Once doubled in size divide the dough into two, then roll each piece out into a rectangle about 1/2cm thick.
Mix all the filling ingredients together then spread half over each piece of dough. Roll the dough up from the long side so that you have a long thin log shape. Cut off the rough ends and discard and then cut each roll into about 8 pieces.
Lay each bun face up onto a greased and lined baking try. Beat together the egg and milk for the glaze and brush the tops of each bun with the mixture.
At this stage you can either leave the buns for a second prove, covered with some cling film or you can cook straight away. If you leave for a second prove they will be slightly fluffier and lighter but sometimes you are in a hurry for a bun!
Bake in an oven pre-heated to 190˚C for around 15-20 minutes until risen and golden brown. Leave to cool slightly before tucking in!
Savoury Caramelised Onion Chelsea Buns
Makes approx 16 buns
Follow the instructions above for the dough using only 50g of sugar instead of 110g.
Whilst the dough is rising make the caramelised onions. Finely chop 6-8 onions into half moons (I find using a mandolin or food processor the easiest and quickest way of doing this).
Heat a large knob of butter in a large frying pan over a low heat. Add the onions, along with 1/2 tsp salt and a pinch of fresh thyme leaves. Cook over a low heat, stirring occasionally until the onions have cooked down and turned a lovely pale golden colour, approx 30 minutes. Leave to cool.
When ready to make the buns add 50g grated Gruyère cheese to the cooled onions. Divide the dough and roll out in the same way as above. Divide the filling between the two pieces of dough, roll up and cut each log into approx 8 buns.
Place the buns onto prepared baking sheets and brush with the egg wash. Again you can leave to prove here for a second time if you aren't in a hurry! Bake in a pre-heated oven at 190˚C for around 15-20 minutes until risen and golden brown. Delish!