Thursday, April 21, 2011

Craisins & Walnut Chelsea Buns

This recipe was taken from the Australian Good Food magazine - 



450g white "00" flour
2 x 7g sachets dried yeast
50g caster sugar
1 tsp salt
150ml warm milk
50ml warm water
1 egg, beaten
50g butter, melted
extra 25g softened butter
100g craisins (dried cranberries), finely chopped
100g walnuts (toasted), coarsely chopped
a handful of flaked almonds (toasted) to decorate
2 tbsp peach jam


  • Place flour, yeast, sugar and salt in a large mixing bowl.  Mix well.  Make a well in centre.  Pour in warm milk, warm water, beaten egg and melted butter.
  • Mix to form a dough, starting with a wooden spoon and finishing with hands.  If dough is too dry, add a little more warm water or if it is too wet, add a little flour.
  • Knead dough until smooth and springy (it shouldn't stick to your hands).  Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel.  Stand in a warm place until doubled in size (about an hour).
  • Preheat oven to 180 degrees C.  Grease a deep 23cm cake pan.
  • Knead dough on a lightly floured surface for a few seconds.  Roll out to a 20cm x 30cm rectangle.  Spread extra softened butter evenly over dough, then scatter with craisins and  chopped walnuts.  From one long side, roll up firmly like a Swiss roll.  Cut into 8 slices and arrange in the prepared pan, cut sides up.  Cover with a clean, damp tea towel and stand in a warm place until doubled in size (about 20 min).
  • Bake buns for 10 mins, until starting to brown.  Reduce oven temperature to 160 degrees C.  Bake for another 10 mins, until golden.
  • Heat jam and 1 tbsp water in a small saucepan on medium-low heat until melted.  Brush buns all over with jam, then scatter with almond flakes.  
  • Serve warm.

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