Chelsea bread is a gooseberry bread that was first baked in the 18th century in Chelsea bread houses favored by the royal family of Hanover. The store was demolished in 1839.
Bread is made from a yeast dough flavored with lemon zest, cinnamon, or a mix of spices. Sprinkle the dough with a mixture of blackcurrants, brown sugar and butter before rolling it into a square spiral.
The process of making this bread is very similar to that of making cinnamon rolls. After baking, Chelsea bread is traditionally glazed with syrup.
1 cup milk,
500g Strong White (bread)flour
75g sugar (6 TBSP sugar)
50g softened butter (butter sofeened)
25g melted butter (butter)
1 teaspoon dried yeast
115g raisins (2/3 cup)
25g chopped candied peel
25G Currants (I used cranberries instead) - didn't work either
25g brown sugar (2/ TBSP)
1/2 teaspoon of salt
1 teaspoon ground Mired spice -- try half a teaspoon of nutmeg, and half a teaspoon of cinnamon
50g sugar, 1 teaspoon orange juice
1. 10 minutes before baking, pour 50g of sugar and 1 teaspoon of orange juice into a small pot and simmer until it becomes a syrup.
2. Mix the milk and eggs in the KitchenAid mixer, then add the flour, softened butter, salt, sugar and yeast, and knead until the gluten expands. It is best to knead until the thin film can be opened.
3. Knead it in the fourth gear for about five minutes, and then in the second gear for 20 minutes. If you like soft bread, give it a second leavening procedure.
4. After kneading the dough, flatten the dough and roll it out to a square of 23cm/9in. Spread the melted butter on the dough with a brush.
Ps: Here dough is not easy to roll out, teach you a quick method, after a little roll out, pull the dough up, like the pizza shop pizza chef threw the dough like that, it is easy to pull open. And then use the cutter to shape it.
5. cut the roll into 12 equal parts, there is a trick to cut into even equal parts: first use a knife in the middle of the roll, and then in the middle of the row again, is the middle of the middle of them, equal cut can be cut.
6. After cutting, place in a baking tray, spread a layer of greased plastic wrap over it and ferment until it is twice as large, about 30-45minutes or +. Remove the plastic wrap and place in the middle oven at 200C /400F for 15-20 minutes.
7. After baking, take the buns out of the tray whole, brush the syrup prepared in advance on the top of the buns, until they are slightly cool, you can eat the buns.
The soft bun is fragrant with dried blackcurrant and cinnamon, perfect for breakfast and tea. If you love cinnamon buns, don't miss this delicious and easy bun.