Tuesday, January 29, 2013

Chelsea buns aka cinnamon rolls with honey glaze

Please allow me to begin this post by wishing you all a very happy new year!! I know the year 2013 is not new any more. However, since we are still at the fag end of January, I suppose I am still at a liberty to send you all some warm New year greetings. Hope you all had a blast celebrating New year.
As for me, we decided to celebrate the New year and the festival of Shankaranti with our family and friends back home in India. So we spent the whole of four weeks travelling, shopping, talking and having a blast. Apart from all these, there was something more to my vacation. This time I got to spend time with my new born niece. Yes. My baby sister is a mother to a beautiful baby girl and I am an aunt to that baby girl. It was an extremely gratifying experience for me. I am sure to relive those ten days for the rest of my life.
Now for the recipe of Chelsea buns. Looks a lot like cinnamon rolls isn't it? Well almost. The only difference is that, Chelsea buns are glazed with either honey or golden syrup and where as cinnamon rolls are glazed with sugar. The filling for Chelsea buns is also slightly different. Apart from cinnamon, butter and sugar, mixed fruits, especially currants are used. But then I have omitted using currants because I did not have any left when I was making these delicious rolls.
The recipe for the dough and filling is adapted from here. The rolls came out perfect for an eggless version and I was pleasantly surprised at this. The honey glaze gives a sticky sweetness to rolls making it irresistible.
These rolls are just perfect with a cup of tea or coffee. A perfect tea time snack indeed!!
Chelsea buns recipe:
Preparation time- 2hrs+ standing time
Baking time:20min
Makes- approximately 12 rolls
For the dough
All purpose flour or maida- 3-1/2 to 4 cups
Rapid rise Yeast- 3/4tsbp
Butter- 4tbsp
Sugar- 4tbsp
Warm milk- 1-1/4 cup
Olive oil- 1tbsp
For the filling:
Sugar- 4tbsp
Butter- 1tbsp, melted
Cinnamon powder- 1tbsp
For the glaze:
Sugar- 1tbsp
  • In a large bowl, mix the butter, yeast, sugar, salt and mix. Gradually add the luke warm milk and set aside for 10mins.
  • Once the mixture is frothy, add the all purpose flour one cup at a time and knead for 5-10min or until the dough is smooth and doesn't stick to your hands any more.
  • Smear the bowl with olive oil and place the dough in it. Cover the bowl with a wet cloth or a cling film and allow the dough to rest for an hour.
  • Mean while prepare a baking dish by greasing some butter.
  • The dough would have doubled after an hour. Punch the dough and turn it into a floured surface and roll into a large rectangle.
  • Brush the rolled dough with melted butter and sprinkle the sugar and cinnamon powder and roll the dough tightly and cut into 1" thick swirls.
  • Arrange the rolls into the prepared baking dish and allow the rolls to proof for 20min.
  • Bake in a preheated oven at 170C for 25-30min or till golden brown in color
  • Remove the rolls from the oven and brush the rolls generously with honey while still hot. Sprinkle some brown sugar and allow the rolls to cool in the baking dish for 10min, before transferring them to the rack to cool completely.
These delicious rolls are my contribution to Nancy's YBR for the month of Jan event.

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