CHELSEA BUNS
- 4 cups all-purpose flour
- 5 tablespoons sugar
- 3 teaspoons yeast
- 1 cup milk
- ¼ cup melted butter
- 1 egg
- pinch of salt
- Filling:
- butter
- sugar
- cinnamon
- cranberries, raisins or nuts of choice
- Glaze:
- ½ cup icing sugar
- 3 tablespoons cold milk
Warm milk and sugar so that the yeast can activate (milk should be lukewarm).
Leave milk and yeast to froth for 10 minutes.
After that add melted butter and egg to the milk.
After whisking it add it to your flour and knead it until the dough is elastic.
Set aside the dough for it to rise.
After is has risen roll it out.
Spread butter on the dough which you rolled into a sheet.
Sprinkle the sugar and cinnamon on and thereafter add which ever filling of fruit or nut of your choice.
Roll it up like a swiss roll and cut 12 pieces.
Place in a baking pan and let it rise to double its size.
Preheat oven to 180°C and bake until golden.
Mix glaze for the topping.
Glaze should be runny so that you can drizzle on directly after taking out of the oven, if milk is not enough add a little more, until it is thin enough to drizzle.
Recipe and photo: Deolene Meko
Note:
Your yeast can either be dead or active. Only way to test it is in a glass of lukewarm water. So you can add as little as 3 teaspoons of water to 3 pinch of yeast. Stir your water and yeast till it dissolves leave it for a few minutes if it starts foaming it means it is good to use.
