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

Chelsea Buns

Having been pestered by my son to make these (he asked me once!) I succumbed to his plea and rustled these together. I used the same recipe that I used for my Christmas buns but added 50g more sugar as it was a sweet bread. I also sprinkled 4 tsp of ground cinnamon into the flour before adding the wet stuff.

Another small twist (just because it was there) that I added was the apple sauce – from a jar (100g).

Chelsea Buns - 01

Proofing for about 2 hours – if you use cold water.
Chelsea Buns - 04 Roll out to about 1cm thick rectangleChelsea Buns - 06 Then the improvised apple (helped to keep them moist)Chelsea Buns - 07 Raisins / sultanas and more cinnamon (you could add a sprinkle of caster sugar as well if you wanted extra sweet.Chelsea Buns - 08Lift, gently tug and roll towards youChelsea Buns - 09 Ready to be cut into 5cm roundsChelsea Buns - 10 Put into greased deep dish tinsChelsea Buns - 11 Allow to rise for another hour or so (double in size)Chelsea Buns - 13 Bake at 190 deg C for 15 minutes or until golden and ready.

Then brush with honey, syrup or sugar & water glaze. I think I used maple syrup on these as I had some left over from pancake day.Chelsea Buns - 16 They didn’t last long…Chelsea Buns - 18