Christmas Chelsea Buns

Paul Hollywood (Great British Bake Off) shared this recipe leading up to Christmas and it looked so tasty I had to give it a go. The combination of sweet enriched bread combined with the deep and aromatic savoury flavours of Christmas promised to deliver on many levels.

The dough itself is relatively easy to make and can handle (if not require) extra flour to get the required smooth consistency that you need. 10 minutes kneading by hand or dough hook should be long enough to develop the gluten. You should be aiming for a soft, tacky and elastic dough. Another tip is to make sure that all ingredients are at room temp. NB. I used more ingredients than in the recipe because I knew I had to feed more. (I just added half again, i.e. 750g flour etc.)

Makes 6 (approx.)

  • 500g bread flour
  • 14g dried yeast
  • 10g salt
  • 2 eggs
  • 50g sugar
  • 150ml warm milk
  • 90ml warm water
  • 270g cranberry sauce
  • 200g stuffing – chopped
  • 300g turkey – shredded
  • 2 tblsp bread sauce (optional)

Stir sugar yeast milk and water in a jug and allow to sit for a few minutes to start the yeast off. Put flour and salt into large mixing bowl and add yeast mixture and blend together. Tip out and knead on a floured surface or in a mixing bowl with a dough hook for at least 10 mins until smooth – you will probably have to add more flour as you go along to reduce stickiness.

This is a rich dough so will be naturally moist and tacky so don’t panic if it sticks to your fingers a little. Cover and leave it to rise till doubled, which can take up to 2 hours.

Once doubled tip the dough out onto a well floured surface and gently work into a rectangular shape, first with you hands and then with a rolling pin. Roll it to about 3/4 cm thick and then tack down the edge closest to you – see below.

Christmas Chelsea buns - 5

Now spread on your toppings (room temp please) starting with the sauces then the stuffing and finally the turkey. See below

Christmas Chelsea buns - 2

Christmas Chelsea buns - 4Now roll it up starting at the edge away from you. The trick is to work your way along the roll lifting and lightly tugging/stretching the dough as you go. Then trim the ends off and cut 2 inch rounds from the roll and put into a well buttered non stick deep dish.

Christmas Chelsea buns - 7

Cover and leave to rise in a warm place for about an hour until there are no visible gaps between the rounds and they look puffed up.

Christmas Chelsea buns - 8

Christmas Chelsea buns - 09

Bake in the middle of the oven for 20 mins at 180 deg C (fan oven) until golden brown. If you can check the bottom to make sure it is cooked all the better – they can be taken out and examined on a cooling rack if you need to.

Christmas Chelsea buns - 10

Christmas Chelsea buns - 12

I served mine alongside some soup that I made from the turkey bones making full use of the leftovers. I still have a load of turkey meat to use tomorrow so I might make a pie or curry or perhaps a risotto…

 

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Neiman-Marcus cookies

So this has been circulating various social networking sites and I thought I would put this $250 recipe down for future reference. Apparently the above mentioned restaurant charged a customer $250 for the recipe without them knowing.

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!

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Birthday Cake

Here’s a funny one. So it’s your birthday. The day that most people look forward to because they get a bit of pampering or special attention or perhaps just a card or a call from a family member or pal.

Somewhere along the way however the ubiquitous cake and chorus ritual takes an unexpected twist. No longer do we wonder in excited anticipation if there will be an igloo or a hedgehog cake waiting for us on the table. Instead we are asked to supply our own offering for the office staff room so that others may celebrate.

 

To that end, after a day at Uni, I came home today and baked. Nothing too adventurous or time consuming. After all I need some time to chill. I give you a Victoria Sponge (Nigella) topped and filled with vanilla cream and raspberry jam followed by a ‘healthy’ (not really) banana loaf (2 eggs, 3 bananas, 4oz sugar, 4oz butter, 5oz SR flour).

P1090452

low fat