Do you want to know what made me happy today?.. Chelsea buns

Do you want to know what made me happy today?..Let me tell you these Two things ..It's So late now, I'm tired, and sorry , I can't get better photos out of these yummy Buns (they are realy very very good).You have to beilve me this time [like always :-)] - this Chelsea buns recipe is a must in your kitchen , don't wait too much, go and bake them ASAP .Am I enthusiastic now? - Yes I am.
Ok.. I'm back with the above 2 things:
* I love Dan Lepard's Baking Book :The handmade LOAF (which I found in Paris last year)* A Chelsea bun is a splendid Bun .
Following the recipe is very easy.Important :I've baked the buns for 22 minutes in my oven (and not as written in the end of the recipe,otherwise my buns were too brown and dry) ; The grated nutmeg adds good taste .you'll get 9 very large buns out of this recipe. ..and if you can't eat one of this large Chelsea bun by yourself : eat only half bun and leave me the rest .. :-) and don't forget to tell me what made you happy today..












Chelsea buns /Dan Lepard -The handmade LOAF
For the filling:
50g soft brown sugar
50g caster sugar
50g unsalted butter, softened
zest of lemon
tsp freshly grated nutmeg
100g currants

For the dough:
150g plain white flour
300g strong white flour
1 tsp fine sea salt
100g milk at 20 C
100g water at 20 C
2 medium eggs
50g golden syrup
2 tsp fresh yeast, crumbled
To serve:
melted butter for greasing the tin
caster sugar for dredging

For the filling: combine all the ingredients apart from the currants until you have a soft paste. Leave this in a warm (21-25 C) place while you make the dough.

For the dough: in a large bowl, combine the two flours with the salt. In another bowl or jug, place the milk, water, eggs, golden syrup, and fresh yeast.
Whisk until smooth. Pour the liquid in with the dry ingredients and stir with your hands until you have a soft, sticky dough. Cover and leave for 10 minutes.

Rub 1 tsp of corn or olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil.
Return the dough to the bowl and leave for a further 10 minutes. Knead the dough once more on the oiled surface, returning it to a round ball. Replace in bowl, cover, and leave for 1 hour in a warm place.

Line the base of a 30cm square cake tin with non-stick baking parchment and brush paper and sides with melted butter.
Lightly dust the work surface with flour and roll the dough out into a 35cm square.
Crumble the filling over the dough and press it down into the surface, then scatter the currants evenly across the dough.
Roll the dough up tightly from one end. Cut into nine equal pieces, then place these in the tin. Cover with a cloth and leave to rise for 1 hour.

Preheat oven to 210 C/410 F/gas mark 6. Uncover tin and dredge the surface of the dough with caster sugar.
Bake in the centre of the oven for 30 mins, then reduce heat to 190 C/ 375 F/gas mark 5 for a further 15-20 minutes, until a good brown colour on top. Cool on a wire rack for 10 minutes. Brush with sugar glaze and serve warm.
Full recipe is here/Guardian Unlimited

Neil Diamond - Love On The Rocks

Pickling the summer - Day III ..

21.8.07 update : The last bun was left ... to eat or Not to eat ?..

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com