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Post by caretaker on Nov 11, 2013 17:25:50 GMT
I have borrowed my daughters bread machine and have made some bread and some rolls but last week I had a go at making Chelsea buns.
I made 12 very nice buns but after eating 4, that is 2 each and over 3 days, they started to get a bit on the dry side so, fed them to the sparrows.
Well all being well I'm going to do 12 more tomorrow, but it will be a waste if I have to throw away 8 each time.
I have come up with this.
1- I could use half of the recipe (no, to tricky).
2- I could freeze 8 of them.
3- You can all come round for tea.
Can I freeze Chelsea buns?
Any suggestions
Reg
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Post by peony on Nov 11, 2013 18:51:02 GMT
I have borrowed my daughters bread machine and have made some bread and some rolls but last week I had a go at making Chelsea buns. I made 12 very nice buns but after eating 4, that is 2 each and over 3 days, they started to get a bit on the dry side so, fed them to the sparrows. Well all being well I'm going to do 12 more tomorrow, but it will be a waste if I have to throw away 8 each time. I have come up with this. 1- I could use half of the recipe (no, to tricky). 2- I could freeze 8 of them. 3- You can all come round for tea. Can I freeze Chelsea buns? ; Any suggestions Reg Hot Cross buns freeze well Reg, so I think Chelsea buns would too.  |
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Post by Rosie on Nov 12, 2013 11:39:47 GMT
I think I'll come for tea Reg  |
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Post by Cherry on Nov 12, 2013 20:26:21 GMT
I will second peony. Chelsea buns will freeze. Rosie is a bit on the greedy side caretaker. Don't forget to post the recipe. |
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Post by Rosie on Nov 13, 2013 12:03:44 GMT
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Post by caretaker on Nov 13, 2013 15:00:26 GMT
For 12 Chelsea buns.
FLOUR STRONG 500 G
BUTTER 25 G
CASTER SUGAR 40 G
SALT 1 TSP
ONE EGG
MILK 300 ML
yeast 1 1/2 TSP
AFTER MAKING THE DOUGH LEAVE 1 HOUR TO PROVE.
BASE
ROLL OUT AND PUT BUTTER ON WITH HANDS.
BUTTER 50 G
SPRINKLE BROWN SUGAR ON. PLUS CINNAMON
BROWN SOFT SUGAR 75 G
ADD FRUIT.
CURRANTS 100 G
SULTANAS 100 G
CRANBERRY'S 100 G
ROLL UP THEN DIVIDE IN TO 12 SECTIONS.
GREASE TIN SIZE 12 X 8 WITH BUTTER.
PUT BUNS IN ON THERE BOTTOMS CUT ENDS.
LEAVE TO PROVE.
COOK IN OVEN 170 C, FOR 20 - 25 MINS
APRICOT JAM ON TOP
ICING SUGAR ON TOP OF JAM OR CASTER SUGAR.
I did it a little different this time used some mixed fruit in place of cranberry's.
Well they turned out just fine, will try freezing 6 of them.
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Post by Cherry on Nov 13, 2013 15:42:56 GMT
Yum! Thanks for posting the recipe caretaker. |
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Post by Rosie on Nov 14, 2013 9:21:14 GMT
Thanks for the recipe Reg, i shall be trying that one and getting Graham to test them |
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Post by SueA on Nov 14, 2013 16:54:03 GMT
I've written down the recipe, I don't have a breadmaker but I'll give it a go when I've got some spre time on my hands! |
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Post by Pansypotter on Sept 22, 2014 17:40:41 GMT
i love Chelsea Buns....remember a Bakers near Battersea Park station when i were young..just the most delicious ones ever. I'll have to try these out..
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