My colleague recently came back from holiday and was telling me about these amazing Chelsea buns that she had. Full of fruit with a drizzle of icing. If you follow my facebook page you might have seen that I was in a dilemma whether to use my last yeast for making Chelsea buns or pretzels.
Well, in the end the Chelsea buns won out.
I decided to give them a twist by putting some roasted pumpkin in the filling, and adding some spiced rum to make them extra decadent.
It was the first effort baking in my new oven. I don’t think it gets so hot as my last oven though – things seem to take a bit longer. I need to get an oven thermometer to give it a try.
I set aside a full day to get these done. I made the dough in the morning, and then went out while it proved for the first time. I enjoyed giving the dough a good knead until it went from sticky, wet and lumpy to a smooth dough.
The perspective is a bit off so you can’t really see the difference in size. The kitchen was quite warm as I had been using the oven in the morning, so I did get some rise. I’m not sure if it rose enough though.
I let the fruit soak in the rum and sugar while the dough proved. Then I knocked back the dough and rolled it out to cover it in a layer of butter and the fruit.
I rolled it up – my second favourite part after the kneading. Sliced and placed the buns in a cake tin for the second proving.
I think this is where it cake unstuck, you can see that they have risen a little, but I think the kitchen had cooled down and I didn’t get enough rise out of them the second time. They were nice, but not as good as the perfectionist in me would have liked.
They still went down a treat at work though 🙂
Boozy Pumpkin Chelsea Buns
- 500g white bread flour
- 100ml semi skimmed milk
- 40g unsalted butter
- 7g fast action yeast
- 1 medium egg
- 50g glace cherries
- 75g sultanas
- 2tbsp spiced rum (optional)
- 40g soft brown sugar
- 1 tsp cinnamon
- 50g cooked pumpkin flesh
- Combine the bread flour with the yeast. Make a well in the centre of the ingredients.
- Gently heat the milk and half the butter until melted. Allow to cool to lukewarm.
- Beat the egg into the milk mixture. Pour into the flour.
- Vigorously combine. If the mixture won’t come together (mine wouldn’t) add more liquid, I added a bit more milk and some warm water. You want it all to come together to produce a soft dough. I would err on the side of sticky over too dry.
- Knead the dough on a floured surface for 5 minutes until the dough is smooth and no longer sticky.
- Place the dough in a clean, oiled bowl and cover loosely with oiled cling film. Leave in a warm place for 1 hour until the dough has doubled in size.
- Meanwhile combine the pumpkin, sultanas, cinnamon, rum, and brown sugar and leave to one side.
- Once the dough has risen, knock it back and roll out on a lightly floured surface to a rectangle 1/2 cm thick.
- Melt the remaining butter and brush over the dough. Spread the filling over the surface and roll up tightly from the long edge.
- Cut into 8 pieces and place in a circular pan. Cover with a tea towel and leave in a warm place for 45 minutes to allow for a second rise.
- Cook in an oven preaheated to 190C for 20-25 minutes until golden and risen.
- Remove from the oven and leave to cool. Drizzle with honey or royal icing.
What would your favourite filling be in your ideal Chelsea bun?