Chelsea Rolls

                   



                                         

These are Chelsea Rolls.. some people call them Cinnamon Rolls... Looks complicated?  Not really... But they definitely are really yummy, wholesome, and really easy to do.. Especially if you have invested in a good quality bread maker like me!



                                                

This is what it looks like after I baked it in a pan.  Didn't manage to take a photo when I shaped the dough and proofed it, or after it was proofed.  Maybe the next time I bake this, I will upload the those stages.

Recipe Credit goes to "The Bread Bible and The Bread Machine Bible"

Chelsea Bus are said to have been invented by the owner if the Chelsea Bun House in London at the end of the 17th Century.  They make the perfect accompaniment to a cup of coffee or tea.  They are so delicious, it is difficult to resist going back for more!

Ingredients:
225 ml/ 8 fl oz/scant 1 cup milk
1 egg
500 g/ 1 lb 2 oz unbleached white bread flour
2.5 ml/  1/2 tsp salt
75 g/ 3 oz/ 6 tbsp caster (super-fine) sugar
50 g/ 2 oz/ 1/4 cup butter, softened
5 ml/ 1 tsp easy blend (rapid-rise) dried yeast
50 g/ 2 oz/ 1/4 cup caster (super-fine) sugar, to glaze
5 ml/ 1 tsp orange flower water, to glaze

For the Filling
25 g/ 1 oz/ 2 tbsp butter, melted
115 g/ 4 oz/ 2/3 cups Sultanas (Golden Raisins)
25 g/ 1 oz/ 3 tsp mixed chopped peel (candied peels)
25 g / 1 oz/ 2 tsp currants
25 g/ 1 oz/ 2 tbsp soft light brown sugar (I used dark brown for more flavor)
5 ml/ 1 tsp mixed (apple pie) spice (I used cinnamon powder)

MAKES 12 BUNS

1. Pour milk into bread machine and add the lightly beaten egg.  If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.

2. Sprinkle over the flour, ensuring that it completely covers the liquid. Add salt, sugar and butter in three separate corner of the bread machine.  Make a small indent in the center of the flour (but not down as far as the liquid) and add the yeast.

3. Set the bread machine to the dough setting.  Press Start.

4. Lightly grease a 23 cm/ 9 in square pan.  I used 4 loaf pans because I did not have a 9 in pan.)  When the dough cycle has finished, removed the dough from the bread machine and place it on a lightly floured surface.

5. Knock the dough back (punch it down) gently, then roll it out to form a square that is approximately 30 cm/ 12 in.

6. Brush the dough with melted butter for the filling and sprinkle the sultanas, candied peel, currents brown sugar and mixed spice, leaving a 1 cm/ 1/2 in border along one edge.

7. Starting from a covered edge, roll the dough up, Swiss (jelly) roll fashion.  Press the edges together to seal.  Cut the roll into 12 slices and place the cut side uppermost in the prepared tin.

8. Cover with oiled clear film (plastic wrap).  Leave to rise in a warm place for 35-45 minutes, or until the dough slices doubled in size.  Meanwhile preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.

9.  Bake the buns for 15-20 minutes or until they have risen well and are evenly golden all over.  Once they are baked, leave them to cool slightly in the tin before turning them on to a wire rack to cool further.

10.  Make the glaze.  Mix the caster sugar with 60 ml/ 4 tbsp water in a small pan.  Heat, stirring occasionally, until sugar is completely dissolved.  Then boil the mixture rapidly for 1-2 minutes until syrupy,

11. Stir in the orange flower water into the glaze and brush the mixture over the warm buns.  Serve slightly warm.


COOK'S TIP 1
Use icing (confectioner's) sugar  instead of caster sugar to make a thin glaze icing to brush over freshly baked buns.

COOK'S TIP 2
For the cheesecake frosting
200g    Cream Cheese (I recommend Kraft Philadelphia cream cheese.)
80 g     Icing Sugar
70 g     Sour Cream 
some lemon zest or orange zest

I creamed the icing sugar, softened cream cheese,  sour cream and orange zest to create a smooth and yummy icing to spread on my Chelsea Rolls rather than the Orange Sugar Glaze.