Chelsea Buns Paul Hollywood style
This RECIPE isn´t difficult to make but it is time consuming because the dough needs to be left to prove (Proofing is the formal name for the process that happens when you let the dough rise.
During proofing (or proving), yeast leavens the dough when fermentation produces carbon dioxide gas that puffs it up. Dough should be proofed in a warm place without draughts and covered with a clean kitchen towel to prevent a crust from forming).
Ingredients
- 500g white flour, plus extra for dusting
- 1 tsp salt
- 1 x 7g sachet fast-acting yeast
- 300ml milk
- 40g unsalted butter, plus extra for greasing the tin
- 1 egg
- 25g unsalted butter, melted
- 1 orange, zest only, grated
- 75g brown sugar
- 2 & 1/2 tsp ground cinnamon
- 150g dried cranberries
- 100g pistachios
- 500g of icing sugar, sifted
- 2 oranges, zest only, grated
- 60ml of water
Instructions
- Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
- Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
- Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
- Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
- Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
- Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon, cranberries and pistachios.
- Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 4cm/1¾in thick rounds.
- Grease a deep roasting tin or baking tray thoroughly with butter.
- Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
- Leave to rise for about 30 minutes in a warm place.
- Preheat oven to 200ºC (convection oven).
- When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
- Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
- Mix together the icing sugar, orange zest and two tablespoons of water. Drizzle the icing over the cooled buns and allow to set before serving.
I can promise you these Buns are worth the effort, they are simply delicious!! As I told you in my last post, this is a long weekend and marked the begining of the many Christmas parties and functions that is the norm during this time..
So on Saturday we attended our 1st Christmas function which was a ´Dessert Party´and I made something very traditional and perfect for the Holiday Season.. I´ll share it with you all on my next Post.. See you soon!! (and thanks for reading!!).
Qué ricos!!!! ya hace tiempo que veo diferentes combinaciones de rollos pero el tuyo me ha gustado especialmente, tengo que animarme a ellos además es una receta perfecta para la navidad.
Esta tarde publicaremos nosotras una muuuuuuuuuy navideña!!! 😀
Un beso. Cris
Gracias por tu comentario Cris.. tengo ganas para ver tu nueva entrada esta tarde 🙂 Un beso grande X
I love yeasted rolls that are a little more interesting than plain old cinnamon… These are perfect! Love the pistachios in there, too.
Thank YOU! I totally agree that´s why I love experimenting with flavour combinations 🙂 I´m ready to make many more yeasted recipes.. I love working with dough.. really.. it´s totally therapeutic 🙂 Xx
I love the combination of cranberries and pistachios–great thinking putting them in cinnamon rolls! (And I’ve never heard them called Chelsea Buns, but that’s a great name.) Your turned out beautifully!
I think ´Chelsea Buns´ is British.. yes.. I´m pretty sure it is.. I recently saw a recipe for cranberry & pistachio biscotti and wanted to try the combination in cinnamon rolls.. it really came out nice and the addition of the orange zest worked beautifully! Have a great week Elizabeth!! Xx
¡¡que buenisima pinta Johlene!!
Regla ( a comer con mamá)
Gracias Regla y feliz semana!!! Un beso grande Xx
These look FABulous! I not only love the flavor combination, but I adore the orange zest addition. So yum!!! I wish I had some of these right now! Have a great week!
Thanks Kristi! The orange zest just adds that something special and makes it taste more like Xmas 🙂 Have a great week too! Xx
Madre mía por favor, daría lo que fuera por uno de estos, tienen que estar tremendos!!!
Besotes,
Isabel.
Me alegro que te guste Isabel!!! A mi me gusta mucho chelsea buns/cinnamon rolls 🙂 Un beso grande Xx
I love these!! Yay for cinnamon buns!
I´m right there with you.. Long live cinnamon buns!! lol Xx
Te han quedado unos bollitos con una pinta estupenda Johlene. Yo llevo tiempo queriendo prepararlos pero no encuentro el momento. Será cuestión de ponerse manos a la masa!
Un beso
Gracias Yaiza 🙂 Te animo, fue más fácil de lo que pensé 🙂 Dime cuando lo hayas hecho!! Un beso Xx
I have a serious cinnamon roll craving and these look fantastic! Love it!
I have been dreaming of making these for awhile.. so I totally get what you are saying!! Xx
Impresionantes, qué delicia, guapa, desde que subiste la foto al face, quería verlos y me han encantado!
Un besito
Me alegro que te guste guapa!! Un besito X