Boathouse Buns

So my good friend of more than 20 years decides to open a restaurant / cafe nestled in a long established and highly frequented public park populated by the exacting, affluent and ordinary people of Glasgow’s southern Burbs; although I suspect the ordinary may travel a bit further. The Boathouse is a well appointed and ideally located destination eatery / coffee house that serves excellently prepared simple food. Good portions, great prices and even better coffee and service. Have a look at their Facebook page to get a flavour. The first weeks have been very busy and have required effort from all to get a rhythm going. (The Boathouse – Rouken Glen Park)

I am very pleased to report however that I have been able to offer my support to him in more than one way. It transpires that he has presented me with the ultimate accolade of having one of my recipes on his menu; JK’s malted shake. I have also bussed tables, washed dishes, served meals, flattered guests and trained staff. In and amongst all of this I also introduced them to my (now refined) Chelsea Buns. Here is the recipe that a local charitable organisation asked to get as they said “that was the best Chelsea Bun I have ever had!”

Boathouse (Chelsea) Buns (makes 15-20):

  • 1kg plain flour
  • 200g caster sugar
  • 125g soft margarine
  • 25g salt
  • 15g dried yeast
  • 6g cinnamon
  • 3 eggs
  • 250ml milk
  • 250mlml warm water
  •  Additional sultanas, margarine, sugar and cinnamon to use after the dough has mixed and proofed.
  1. Start yeast off in water with a spoon of sugar (5 mins)
  2. Add all ingredients and mix for 10 mins on speed 1 with dough hook.
  3. Mix should be smooth, tacky and elastic to touch
  4. Proof until doubled
  5. Roll it into a rectangle about 3/4 cm thick and then tack down the edge closest to you
  6. Sprinkle rectangle generously with sultanas, cinnamon and light muscovado sugar
  7. Roll up towards yourself and cut into 5cm (2 inch) rounds
  8. Space evenly into generously buttered (marg) and sugared (muscovado) tins. Cover and proof until doubled
  9. Bake at 180 deg c for 12 mins
  10. Glaze with sugar syrup