{"id":1160,"date":"2023-02-13T00:11:09","date_gmt":"2023-02-13T00:11:09","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1160"},"modified":"2023-02-13T00:11:09","modified_gmt":"2023-02-13T00:11:09","slug":"chelsea-and-swiss-buns","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2023\/02\/13\/chelsea-and-swiss-buns\/","title":{"rendered":"Chelsea and Swiss Buns"},"content":{"rendered":"\n<p>This recipe makes:<\/p>\n\n\n\n<p>2x chelsea buns tins of 22cm diameter<\/p>\n\n\n\n<p>6x swiss buns<\/p>\n\n\n\n<p>Ingredients for the dough:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>850g strong white flour, plus extra for dusting<\/li>\n\n\n\n<li>25g dry yeast<\/li>\n\n\n\n<li>100g caster sugar<\/li>\n\n\n\n<li>475ml warm milk<\/li>\n\n\n\n<li>2 egg beaten<\/li>\n\n\n\n<li>100g unsalted butter, melted, plus extra for greasing<\/li>\n\n\n\n<li>oil for greasing<\/li>\n\n\n\n<li>1 tsp sea salt<\/li>\n<\/ul>\n\n\n\n<p>Filling ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li> 25g melted butter<\/li>\n\n\n\n<li>100g currants, chopped<\/li>\n\n\n\n<li>50g sultanas, chopped<\/li>\n\n\n\n<li>2 tsp mixed spice<\/li>\n\n\n\n<li>25g caster sugar<\/li>\n<\/ul>\n\n\n\n<p>Glaze:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200ml water<\/li>\n\n\n\n<li>200g caster sugar<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix together the flour, yeast, sugar and salt. Make a well in the center.<\/li>\n\n\n\n<li>Warm the milk at body temperature<\/li>\n\n\n\n<li>Pour milk, melted butter and beaten eggs into the flour. Mix all together and then knead for 10 minutes until you have a smooth and elastic dough. It will be a bit sticky at the very beginning but dont add any flour.<\/li>\n\n\n\n<li>Shape the dough into a ball, add a bit of oil into the bowl, put the dough, cover with clean film and let it prove until double in size (1h?)<\/li>\n\n\n\n<li>Pre-heat oven at 180C<\/li>\n\n\n\n<li>Prepare a tray with butter and a coating of flour to make it anti-sticky.<\/li>\n\n\n\n<li>Prepare the chelsea buns tins. Put a layer of melted butter, then add a piece of baking paper of the same diameter to cover the bottom. Cover again with a bit of melted butter. Tray to cut another piece of baking paper for the side of the tin. Add a bit of butter again.<\/li>\n<\/ul>\n\n\n\n<p>Swiss Buns:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Once the dough has double in size, put it on a lightly flour surface and knock the air out.<\/li>\n\n\n\n<li>Cut 6 pieces of 80gr aprox. Cover the pieces and the big dough with the bowl and a towel so they dont dry out.<\/li>\n\n\n\n<li>For each piece, make a ball, flat it with your palm, put pressure and make circules with your hand, remove pressure gradually and until you have a ball again. <\/li>\n\n\n\n<li>Then roll it as it were a &#8220;cigar&#8221;. Put it in the tray. Leave around 3cm distance between each &#8220;cigar&#8221;.<\/li>\n\n\n\n<li>Prove again until double in size (25-30m). Move to the Chelsea Buns.<\/li>\n\n\n\n<li>Then bake for 6 minutes aprox or until golden light brown.<\/li>\n\n\n\n<li>Let it cool down before adding the sugar coating.<\/li>\n\n\n\n<li><strong>Optional<\/strong>: make white fondant icing. For each Swiss bun, dip only the top, the lift it, let the fondant to drip by one side and then with a finger, clean the fondant drip without leaving the finger mark.<\/li>\n<\/ul>\n\n\n\n<p>Chelsea Buns:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>With the left-over dough and using a rolling-pin, spread the dough into a big rectangle. At least 42x25cm.<\/li>\n\n\n\n<li>With a brush, cover the dough with the melted butter.<\/li>\n\n\n\n<li>Mix sugar and spice, then spread it over the dough.<\/li>\n\n\n\n<li>Spread evenly the chopped currants and sultanas.<\/li>\n\n\n\n<li>With the roll, push a bit the dry fruit.<\/li>\n\n\n\n<li>Make a roll with the dough, start by the &#8220;long&#8221; side. Be sure it is tight but dont break it.<\/li>\n\n\n\n<li>With a sharp knife, cut both end until you have an even form. Then cut 12-14 pieces from the roll.<\/li>\n\n\n\n<li>Put one piece in the middle, then put another at 5 or 6 other pieces around as it were a flower. Be sure the end of each piece points to the middle.<\/li>\n\n\n\n<li>Put for tins to prove again. Aprox 25 minutes. They should grow until there is no space between each piece and raise a bit too.<\/li>\n\n\n\n<li>Bake until the top is golden brown. At 180C, aprox 15-20 minutes.<\/li>\n\n\n\n<li>Glaze with the sugar syrup as soon as the tins are removed from the oven. Remove the buns from the tin!<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>This is the result!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"705\" height=\"426\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/02\/image.png\" alt=\"\" class=\"wp-image-1161\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/02\/image.png 705w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/02\/image-300x181.png 300w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>This recipe makes: 2x chelsea buns tins of 22cm diameter 6x swiss buns Ingredients for the dough: Filling ingredients: Glaze: Process: Swiss Buns: Chelsea Buns: This is the result!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1160","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1160"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1160\/revisions"}],"predecessor-version":[{"id":1162,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1160\/revisions\/1162"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}