First Attempt at making chelsea buns : I used Sesi Zandile's recipe with a twist
1 packet instant yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup of brown sugar
1/2 cup butter
1 whole egg
4 cups of flour
Filling
1/2 cup melted butter plus more for the pan
3/4 cup of brown sugar plus more for the pan
2 tablespoons ground cinamon
3/4 cup dried raisins
1 tablespoon golden syryp
Glace
3/4 cup butter
2 tablespoons brown sugar
1 tsp Vanilla Essence
*In a small bowl, dissolve yeast in warm water and set aside.
*In large bowl mix milk, sugar, melted butter, salt and add an egg.
* Add 2 cups of flour and mix until smooth(i used a fork)
*Add yeast mixture
*Mix in the remaining 2 cups of flour until dough is easy to handle
*Knead dough on a lightly floured surface for 5 to 10 minutes.
*Place in a well greased bowl, cover with cloth and let it rise untill doubled in size in the sun for an hour.
*When doubled in size,remove from bowl and punch down the dough.
*Roll out dough on a lightly floured surface into a rectangle shape
*Spread melted butter using a brush/spoon over buttered dough
*Mix brown sugar and cinnamon then sprinkle over buttered dough.
*Sprinkle with dried raisins which you mix with golden syryp
*Beginning at the longest side of the dough on surface roll up the dough and pinch the edges together to seal the sides. Cut into 12 slices or more.
*Coat the bottom of the baking pan with butter and sugar.
*Place conamon roll slices close together in the pan(cover your pan with cloth and place in the sun for 30 minutes until dough has doubled in size)
*Bake for about 25-30 minutes until nicely brown
*Meanwhile , mix melted butter, brown sugar and vanilla essence to pour on top of the buns immediately after removing from oven.
INGREDIENTS
1/2 cup warm water
1/2 cup warm milk
1/4 cup of brown sugar
1/2 cup butter
1 whole egg
4 cups of flour
Filling
1/2 cup melted butter plus more for the pan
3/4 cup of brown sugar plus more for the pan
2 tablespoons ground cinamon
3/4 cup dried raisins
1 tablespoon golden syryp
Glace
3/4 cup butter
2 tablespoons brown sugar
1 tsp Vanilla Essence
DIRECTIONS
*In a small bowl, dissolve yeast in warm water and set aside.
*In large bowl mix milk, sugar, melted butter, salt and add an egg.
* Add 2 cups of flour and mix until smooth(i used a fork)
*Add yeast mixture
*Mix in the remaining 2 cups of flour until dough is easy to handle
*Knead dough on a lightly floured surface for 5 to 10 minutes.
*Place in a well greased bowl, cover with cloth and let it rise untill doubled in size in the sun for an hour.
*When doubled in size,remove from bowl and punch down the dough.
*Roll out dough on a lightly floured surface into a rectangle shape
*Spread melted butter using a brush/spoon over buttered dough
*Mix brown sugar and cinnamon then sprinkle over buttered dough.
*Sprinkle with dried raisins which you mix with golden syryp
*Beginning at the longest side of the dough on surface roll up the dough and pinch the edges together to seal the sides. Cut into 12 slices or more.
*Coat the bottom of the baking pan with butter and sugar.
*Place conamon roll slices close together in the pan(cover your pan with cloth and place in the sun for 30 minutes until dough has doubled in size)
*Bake for about 25-30 minutes until nicely brown
*Meanwhile , mix melted butter, brown sugar and vanilla essence to pour on top of the buns immediately after removing from oven.
Tags:
italian food