13
Aug 06

Chelsea Buns!

FT + Pumpkin Publog8 comments • 3,123 views

I dunwanna go to ChelseaThe thing about baking your own bread is that you end up with lots of packets of yeast. So you make more bread, and then some more bread, and then you think, what ELSE can I make? And I found CHELSEA BUNS! Chelsea buns are fab, they are all buttery and sugary and spicy in the old-fashioned mulled-esque way and very satisfying to make and now my flat smells absolutely FAB!!

 You start off by using yr awesome kneading skills that you’ve learnt from your bread experiences so that your slightly soggy floury lump is mixed with a big wodge of softened butter. It’s disgustingly slimy and first but after a few minutes of kneading on your floured surfaces it loses the stickiness and becomes amiably malleable in your hands. And then it’s time to ROLL and you feel like a real PRO!

You roll out your dough into a long rectangle, twice as long as it is wide (I chose to use the tape measure usually reserved for my knitting projects which means that from now on all my knitting projects will get an extra addition of flour and sugar) and then melt a a big splodge of butter in a saucepan. Brush the melted butter all over your rectangle of dough, and then sprinkle a load of sultanas, sugar and allspice over the top.

 And NOW you get to be FULL ON MRS BEETON! Flour your hands and then ROLL UP your rectangle widthways and seal the ends firmly. Rolling up! That’s the sort of thing you see on Saturday Kitchen or whatever they call it these days! What next! I’ll be sealing stuff with STRING and poaching things in muslin! No need for string though, roll up, seal, and then CHOP your big long sossidge of dough into bits about 3cm long. And THEN, whack them on a buttered baking tray and PROVE! for 40 mins. Put them face down on the tray and go off and watch BRITAIN’S TOP DOG for a bit. Come back and WHEE! They done gone all big! BAKE for 20 mins and don’t bother that the ones on the top shelf have burnt a bit, they’re still yummy. Dissolve some sugar in water and brush it over the top of the buns, and then sprinkle them with a little bit more caster sugar. Your flatmate will return home and inform you she doesn’t like sultanas, so you have to eat THEM ALL. I love it when a plan comes togevva! Any FreakyTrigger contributors or readers who are likely to see me in the next week and who would like buns, you’re more than welcome to have some. YUM!

Comments

  1. 1
    Sarah on 13 Aug 2006 #

    NB the pic isn’t my buns – mine look MUCH better!

  2. 2
    Rob Brennan on 13 Aug 2006 #

    Num num buns. I must try this.

  3. 3
    pˆnk s lord sükråt cunctør on 13 Aug 2006 #

    why ambassador you are TAUNTING us! says lord sukrat of south beach >:(

  4. 4
    katstevens on 14 Aug 2006 #

    I will swap you 1xyogalates video (newly acquired from parental homestead) for an agreed number of buns. Want buns!

  5. 5
    Pete Baran on 14 Aug 2006 #

    Your buns will look even better after yogalates. Ahem.

    I want plz. Though not sure I have anything to offer but my cheery happy personality (which has been called into question before).

  6. 6
    tracerhand on 14 Aug 2006 #

    fee fie foe fatch – I CALL A BUN KLATSCH

  7. 7
    jazzrefresh on 31 Jan 2007 #

    I recently bought some Chelsea Buns from my friendly neighbourhood Starbucks. They looked like faithful reproductions of what you have. But they seemed a bit dry on the inside instead of being fluffy. Is that normal or is it because I bought the second last one. Either way the sultanas, cinnanom and other proper spices makes this one yummy. Any ideas on where it originated from.

  8. 8
    Paul on 28 Dec 2007 #

    Place of origin?

    Chelsea.

    http://en.wikipedia.org/wiki/Chelsea_bun

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