Made In... Axminster.
Appley Chelsea Buns
In the Great British Bake Off tent this week it’s bread week and we saw the bakers taking on Chelsea buns, garlic naan bread and an Eastern European decorative tiered Korovai.
#GBBOTwitterBakeAlong (hosted by the The Baking Nanna and Robert Allen, and sponsored by Great British Chefs) have asked us to get in our kitchens and tackle one of the three challenges of the week and we’ve chosen Chelsea buns.
With autumn not so slowly creeping up on us, we decided that cinnamon (the ultimate hug spice!) had to feature. This recipe from Hugh Fearnley-Whittingstall’s River Cottage packs some seriously autumnal punch with it its combination of apple, cinnamon and raisins plus a generous sprinkling of nuts for crunch.
Start by making an enriched dough, combining strong flour, yeast, water and salt with sugar, milk, butter and egg and kneading until light and glossy (we used our stand mixer) then leave to prove for about three hours. This sounds like a long time but the addition of egg and butter will retard the rise and take longer than a standard dough. Whilst the dough rises, apple is softened in butter then left to cool.
Once risen the dough is rolled into an oblong and the filling assembled. Brush liberally with melted butter, top with the apple, chopped nuts and raisins then sprinkle over the cinnamon and sugar mix. Roll tightly along the long edge, trim and cut into 12 portions before placing in a well buttered pan. Leave to prove for another hour then bake until deeply golden and brush liberally with warmed apricot jam to glaze.