Chelsea Buns Using A Breadmaker

My wife and I have enjoyed this Chelsea Bun recipe over the last couple of years using our bread maker.

Not only does it make the whole process so easy, but it is also far less messy too. And we always end up with a batch of sixteen delicious tasting buns.

To follow this recipe you will need the following ingredients:

To make the dough:

• ½ cup of tepid water
• ½ cup milk – make sure you warm this to between 21 and 28ºC
• 1 medium sized egg, beaten
• 75g butter, melt then left to cool
• 3 tablespoons caster sugar
• ½ teaspoon salt
• 3½ cups of white bread flour
• 2 teaspoons yeast

To finish off

• 50g butter, melt then left to cool
• 100g raisins
• 50 mixed peel
• 4 tablespoons caster sugar
• Saucer of milk for brushing

Directions

1. Firstly place all the dough ingredients into the baking tin and select the bread makers 'Dough' setting.
2. Once the machine has finished and the dough mixture is ready, take it out of the baking tin and place it onto a floured surface and begin kneading it.
3. Then roll out the dough, using a rolling pin, into an oblong shape measuring roughly 35.5 x 23cm.
4. Brush the melted butter over the dough making sure to leave a small area around the edge unbuttered.
5. Sprinkle the raisins and mixed peel over the buttered dough plus 3 tablespoons of the caster sugar.
6. Now, taking hold of one of the longer edges, roll it over to form a sausage with all the ingredients rolled into the middle. Seal the joint by pinching along its length.
7. Then cut the dough into sixteen equal slices, using a knife, and place them cut side up on a baking tray that you have already smeared with butter. Make sure the baking tray is big enough to fit all the slices onto.
8. Using a piece of oiled cling film, cover the slices and leave in a warm place for the dough to prove.
9. Now heat your oven to 220ºC or gas mark 7. Remove the cling film, when the dough has virtually doubled in size, and brush the top of each bun with milk and sprinkle them with the remaining caster sugar.
10. Place the buns in the oven and leave them for about 15 – 20 minutes.
11. When they are nicely golden, remove them from the oven and place them on a wire rack to cool before serving.

Now for the really important bit. Sit back with a nice cup of tea, bite into a lovely fresh Chelsea Bun and enjoy.

This is just one of many different recipes we now make with our bread maker, and since buying ours we have never looked back.

Nigel Thomas and his wife run a website featuring best bread maker reviews with the all latest models available. Image courtesy of Kochtop at Flickr.