Description
Buns Chelsea is named after the area of London. In many culinary sources indicated that these muffins for the first time appeared in the 17th century in London and has for several centuries, these buns are incredibly popular and very loved in Britain. There are many recipes and a lot of differences in opinions, at what point in buns of steel add the raisins and candied peel. Buns Chelsea, the option that I chose - soft, gentle, with lots of raisins and candied fruit in the filling. The only thing is the dough, I divided into 2 parts, one made like real buns, Chelsea (husband loves cakes with raisins and it is always small), the second half was made only with sugar and cinnamon - kid doesn't like raisins. So your share of fun from these rolls will get everything what you want!!! Such cakes are nice to put on the table during Easter!
Ingredients
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Milk
200 ml
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Chicken egg
2 piece
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Butter
70 g
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Flour
550 g
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Brown sugar
125 g
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Salt
0.5 tsp
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Yeast
7 g
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Raisins
110 g
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Candied
110 g
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Cinnamon
2 tsp
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Water
35 ml
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Powdered sugar
50 ml
Cooking
Prepare the dough. The milk will heat up to 37 degrees, dissolve the yeast and sugar, add flour, stir and put in a warm place for 20 minutes or until a foam cap.
Until it comes a dough in a bowl sift flour, 350 g. for a start, flour is different, so it is better not to pour. Add softened butter and mash with the flour, then enter the salt, sugar, egg, milk with yeast (sourdough). Mix first with a spoon - if not much flour, then added, I added 150 g. if sufficient, then knead the dough by hand for 10-15 minutes. The dough is elastic, nice in the hands, the main thing is not to overdo it with the flour. After vybesilo, put the dough in a bowl greased with sunflower oil, cover with foil and put in a warm place for 1-1,5 hour or up lifting. I put in the oven, preheated to 40 degrees, there is my youngest before him, yet cannot get:)
So wonderfully risen dough! And the child fell asleep, so you can continue to do the rolls:)
We need the dough, butter, brown sugar Mistral, cinnamon, raisins and candied fruit. While the dough rises, you need the raisins for 10 minutes pour boiling water, then drain it to dry. Candied fruit, if very large, cut, but without fanaticism.
As I wrote, the batter I divided into 2 parts, to please my whole family. So, half of the dough I roll into the reservoir 30 cm by 20 cm Then smeared with half melted butter and sprinkled brown sugar Mistral, what is beauty, but it's only the beginning. Sugar on top evenly spread the cinnamon, and the smell is already gone:). Now put raisins and candied fruit, which I also put half the norm, with the edge leaving 2cm free to take edge. Now nice to see the work done.
Next, turn tight roll and zasiyaet region. Cut the roll, I got 7 rolls, each approximately 4 cm.
We spread our buns Chelsea in the form, greased with sunflower oil. In your case, if you do all the roll, it is likely you will need a baking sheet. Now the buns need to put in a warm place for proofing for 30-40 minutes.
So they should increase!! Now we need to grease the muffin egg and send in a heated to 200 degrees oven for 15-20 mins, but of course, everyone needs to focus on your oven. Buns already in the oven and now you can cook the syrup. For this water to dissolve the sugar, bring to boil and boil for 3 minutes, you can optionally add lemon juice. Finished rolls to pass on to a plate to lubricate or pour syrup, whatever you like.
Here they are, the Chelsea buns - beautiful, bright, delicate!!! Bon appetit!!!
Here they are in context.
And it's cinnamon rolls, several is not enough:)
I congratulate all with the Victory Day!!! Special congratulations to our esteemed veterans, thank You!!!
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