Recipe request from Emma Rowsell for our blueberry and white chocolate Chelsea buns, thought some more of you might like it too! 500g strong white bread flour 300ml whole milk 40g butter, melted 1tsp salt 14g of dried yeast (or 7g of fast action yeast) 1 egg 3 tbs caster sugar 250g blueberries 200g white chocolate 3 tbs honey If using dried yeast~Warm the milk gently in a pan until luke warm. Pour 150ml into a bowl and whisk in the yeast and sugar, leave in a warm place for 15 minutes until really big and foamy. Put the flour into a large bowl with the salt ( if you are using fast action yeast you would just add it now on the opposite side of the bowl to the salt, and add all of the milk at once) once the yeast is active add it to the bowl of flour along with the remaining milk, butter and egg. Knead the dough for 7 minutes if using a mixer or 10 if buy hand, the dough should be really smooth. Place the dough into an oiled bowl, cover with cling film and leave to rise for an hour or until at least twice the size. Meanwhile make some blueberry jam by boiling together 200g of blueberries and remaining sugar until syrupy, if it tastes too sweet add a squeeze of lemon juice. Leave to cool for a while. When the dough has risen tip it onto a lightly floured surface and roll to a 20cm x 40cm rectangle. Spread the blueberry jam over the dough and scatter the remaining blueberries. Roll the dough into a long sausage shape. With a sharp knife cut into twelve and arrange in a very well buttered baking tray. Cover the tray with cling film and allow to rise for 30 minutes. Cook in a preheated oven at 180 for 25-30 minutes. When the buns are still hot glaze with the warm honey, melt the white chocolate and drizzle over. And hey presto bootiful buns
Posted on: Sun, 10 Aug 2014 19:51:39 +0000
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