Hello lovely people and merry December! The count down has begun and soon enough the big day will be upon us and I am most excited. I would say that the kid inside me comes out around this time of year but there is always a big kid inside me that shows up more often then it probably should, you know being a fully grown, or maybe half grown if you have seen the size of me, adult. Apart from all the decorations and lights that make this time of year special, its always the food that gives me all the feels. So leading up to Christmas I am going to share treats that are sure to get you in the festive spirit that can be made leading up to Christmas day and the days beyond.
First up our these festive Chelsea buns. If you love raisins then turn away now because these are raisin free, just because some family members are not fans of the dried fruit. I made these last year and they went down a treat so with a little tweak here and there I have perfected the perfect blend of festive flavours. These buns have cranberries, apricots and cherries inside with a sprinkle of cinnamon and orange zest to add extra festiveness. These buns are beautiful just warm with a cuppa or a glass of milk, forget cookies and milk its Chelsea buns and milk for me.
Chelsea Buns
500g Plain Flour
1 Tsp Salt
1 x 7g Sachet Fast Acting Yeast
300ml Milk
40g Butter
1 Egg
For the Filling
25g Butter, melted
1 Orange Zest
75g Soft Brown Sugar
1 Tsp Cinnamon
100g Dried Cranberries
100g Dried Apricots, Chopped
100g Glacé Cherries, Chopped
2 Tbsp Lemon Curd
1 Tbsp Water
Preheat the oven to 190 degrees, gas mark 5.
Place the flour and salt into a large mixing bowl and stir until well combined, make a well in the centre and pour in the yeast.
Warm the milk and butter in a saucepan until the butter has melted. When the mixture is Luke warm pour into the well and add the egg. Stir until the contents in the bowl come together to form a soft dough. I used the dough hook attachment to knead the dough, however if you do not have one to hand place the dough on a floured surface and knead well for five minutes until the dough is smooth and elastic.
Warm the milk and butter in a saucepan until the butter has melted. When the mixture is Luke warm pour into the well and add the egg. Stir until the contents in the bowl come together to form a soft dough. I used the dough hook attachment to knead the dough, however if you do not have one to hand place the dough on a floured surface and knead well for five minutes until the dough is smooth and elastic.
Place the dough in a well oiled bowl and cover in cling film. Leave to rise for an hour until it has doubled in size.
Place the dough on a lightly floured surface and roll out into a rectangle about 12x8inch. Brush over the melted butter and scatter over the mixed fruit, orange zest, cinnamon and brown sugar.
Press down the long side of the dough nearest to you onto the work surface. Roll the opposite long side of the dough towards you tightly until the roll is complete. With a sharp knife cut rounds around 4cm. Place the buns cut side down into a greased baking tray leaving about 1cm between them. Leave to rise in a warm place for 30 minutes.
When the buns are ready place in the oven and bake for 20 - 25 minutes until golden brown. After 15 minutes place some foil over them to stop them burning on the edges. Remove the buns and leave them to cool slightly before transferring onto a cooling rack.
Place the jam and water into a saucepan and melt until smooth. Brush over the buns to glaze and then leave to cool, or eat them warm.. it's good.
Recipe adapted from BBC
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