Chelsea Cinnamon Twist Buns
Bake 11 - #12BakesofChristmas This recipe is a bit of a mad invention of mine. I wanted to combine the lovely fruity filling of a traditional Chelsea Bun, with the fun method of Richard Bertinet's Cinnamon Twist Buns. So I had a little play around and found that THIS is the best way to combine the two together! A perfect bake to rustle up or have ready in the freezer to bake fresh on Christmas morning! Ingredients for the dough: 200ml full fat milk 2 eggs 600g strong bread flour 7g dried yeast 50g caster sugar 2 tsp salt 200g butter, softened For the filling: 150g butter, softened 250g light soft brown sugar 2 tsp cinnamon zest of 1 orange/lemon 75g dried apricots 75g sultanas For the glaze: Apricot jam Splash of water Method: 1. To make the dough, put the milk and eggs into the bowl of a food mixer then add the flour. Put the yeast on one side of the bowl. Then put the sugar, salt and butter on the other side. Mix on a slow speed for 4 minutes. Turn it up to a medium speed for
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