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Tuesday, 12 May 2015

Chelsea Buns

Today we are going to make some delicious Chelsea buns, although I would prefer to call these cinnamon rolls, since the dough is too far removed from what we have come to associate with Chelsea buns. I take the recipe from a book called Bak met Gemak and adapt it only ever so slightly to suit my taste. If you are not into baking yourself, you can order these Chelsea Buns/Cinnamon Rolls from APrettyTalent.com's bakery, Miekie's Bakery, available in store.


Let's take a look at the recipe:
DOUGH
750 ml flour (3 cups)
125g butter
150-175 ml milk
Melted butter extra

FILLING
75 g Cake Fruit Mix
25 g Mixed Peel
100 g Mixed Nuts
125 ml Sugar
7,5 ml Cinnamon Powder
2,5 ml Cloves Finely ground
50 g Melted Butter

ICING
250 ml Icing Sugar
Dash of lemon juice

Sift all the dry ingredients together.


Soften the butter in the microwave and rub it into the dry ingredients with your fingers.


Add just enough milk to form the dough into a soft, but pliable ball.

Allow the dough to rest while you prepare the filling. If needed, chop the Cake Mix and/peel finer. Chop the mixed nuts as well.



Mix the fruit, peel, nuts, sugar, cinnamon, cloves and melted butter together in a bowl.



Cover your surface with a fine layer of flour. Stroke the rolling pin with flour as well. The flour will prevent the dough from sticking to the surface or the roller. Roll the dough out to about 0,5 cm thick. Cover the dough with the melted butter.


Cover the dough with the filling, making sure you work well into all the sides.



Roll the dough up into a tight roll. Tuck the sides in neatly.



Cut the roll into twelve even slices.


Spray a muffin pan with a non-stick coating and put the sliced rolls into the pans, turning them so that they lie flat.



Bake at 180 °C for 30 - 40 minutes.


Allow the baked rolls to cool down on a wire rack.


Measure off your icing sugar in a bowl. Add the dash of lemon juice (about 20 ml). Be careful not to get the icing sugar too runny. If the mixture is too stiff, add water to it, 1 drop at a time.



When the buns are completely cooled down, you can drip the icing over them. If they are still hot, the icing will simply melt into the buns and you will not be able to see it. I use the whisk I mixed my icing with to drip it onto the buns.


Make yourself a cup of strong coffee or warm tea and enjoy.


For more crafty ideas and great products, visit APrettyTalent.com.
Remember to keep nurturing your TALENT for making PRETTY things.
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