PEAR AND RAISIN CHELSEA BUNS

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 40 min­utes, plus ris­ing and stand­ing Cooking 30 min­utes Makes 7 Choose the ripest pears that you can find for this de­li­cious Chelsea bun fill­ing.

FOR THE FILL­ING 2 pears, peeled, cored and chopped 100g raisins 75ml Cal­va­dos or pear brandy 35g but­ter, soft­ened 50g soft brown sugar FOR THE DOUGH 220ml whole milk 50g but­ter 400g white bread flour 7g fast-ac­tion dried yeast 45g golden caster sugar 10g fine salt 1 egg, beaten TO BAKE/GLAZE 1 egg, beaten 3 tbsp sieved apri­cot jam 3 tsp de­mer­ara sugar

1 To make the fill­ing, tip the pears, raisins and Cal­va­dos or pear brandy into a small bowl and set aside to soak. 2 To pre­pare the dough, gen­tly warm the milk in a pan, then stir in 50g but­ter; once it has melted, re­move from the heat. Mix the flour, yeast, caster sugar and salt to­gether in a large mix­ing bowl, then stir in the warm milk and beaten egg. Tip the dough onto a floured sur­face and knead for 5-10 min­utes un­til smooth and elas­tic. Brush a clean bowl with oil, sit the dough in­side and cover with a tea towel. Leave in a warm place to rise un­til dou­bled in size. 3 Knock the dough back on a flour-dusted sur­face, then roll out to a 20cm x 30cm rec­tan­gle – about the size of an A4 sheet of pa­per. For the fill­ing, use the back of a spoon to spread the soft­ened but­ter out evenly onto the dough, then scat­ter over the soaked fruit and brown sugar. Roll the dough into a Swiss roll shape from one of the long sides, then cut into 7 pin­wheels. Line a large tray with bak­ing parch­ment and ar­range with a 1cm gap be­tween each bun. Cover with a tea towel and leave for a se­cond prove – un­til roughly dou­bled in size again. 4 Heat the oven to 200°C (180°C fan oven) gas mark 6. Brush the buns with beaten egg and bake on the mid­dle shelf for 20-25 min­utes un­til golden. While they are cool­ing, heat the jam in a small pan un­til runny, then brush over the buns. Sprin­kle over the de­mer­ara sugar and leave for 15 min­utes. They will keep for a few days in an air­tight con­tainer, but you can’t beat them just baked.

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