This baltic weather puts me in the mood to bake more than ever, so that’s exactly what I did! Looking at all the pictures of the heavy snowfall and talk of school closures and snow days in England has actually made me quite jealous. Am I crazy? Quite possibly! All we’ve had is a very light covering so far. Bring on the snow I say, I love it! I’m no doubt going to regret I said this when it’s snowing a blizzard at 3pm on the walk home from school.
We may not have had very much snow (so far) but it’s still been absolutely freezing, so on my day off I decided to try my hand at Chelsea buns. I’ve been meaning to make these for so long now. I’ve adored Chelsea buns since I was a little girl, when my Saturday morning usually involved buying one (truth be told we usually ended up buying almost everything!) from the Baker’s van that went around the town. It was always such a treat.
These Chelsea buns are from master baker Paul Hollywood who certainly knows a thing or two about baking, especially when it comes to baking with yeast. The recipe is available online and I also watched a tutorial on Youtube, I must warn you however the recipe you see Paul demonstrating on this GBBO clip differs from the BBC website! On the clip Paul adds 40g caster sugar along with the flour, yeast and salt. On the BBC website it doesn’t mention adding any sugar. I couldn’t imagine making a sweet dough and not adding any sugar, so I went with exactly what Paul did on the clip.
On the programme, Paul uses an array of dried fruits in Chelsea buns – dried apricots, cranberries & raisins – and he drizzles them with a zesty orange icing – as delicious as it sounds I wanted to keep these traditional for my first go, so I just went with raisins and a plain white icing.
What else can I say? These were PERFECT. I couldn’t have been happier with them if I tried. I had to get them out of my house as soon as possible. Damage control! It was probably too little to late though…I think I ate…FIVE in a mere twenty four hours.
They are irresistible…soft, sticky and so sweet!