How to make Chelsea rolls – recipe | Felicity Cloake Masterclass
America may have cinnamon rolls and Sweden its kardemummabullar, but I agree with Jane Grigson when she describes our very own Chelsea buns as "the best of all buns for their buttery, melt-in-your-mouth sweetness and the pleasure of rolling them out as you go". Named after a famous 18th century bakery near London's Sloane Square, these sticky treats are best enjoyed fresh from the oven, preferably yourself. 1hr Makes 9
200ml milk60g butter450g plain white flour plus extra for dusting2½ tbsp caster sugar-1tsp salt5g quick yeast1 lightly beaten egg Zest of 1 lemon 1 tsp mixed spices ="dcr-8zipgp">For the topping1 tbsp of milk2 tbsp of caster sugar2 tbsp of demerara sugar
1 Melt the butter >Place the milk and butter in a small saucepan and heat gently to melt the butter, or microwave, then stir. (If the mixture comes out warm rather than lukewarm, let it cool slightly before using, as anything over 55°C will kill the yeast, which means your buns won't rise.)
2 Make the dough
America may have cinnamon rolls and Sweden its kardemummabullar, but I agree with Jane Grigson when she describes our very own Chelsea buns as "the best of all buns for their buttery, melt-in-your-mouth sweetness and the pleasure of rolling them out as you go". Named after a famous 18th century bakery near London's Sloane Square, these sticky treats are best enjoyed fresh from the oven, preferably yourself. 1hr Makes 9
200ml milk60g butter450g plain white flour plus extra for dusting2½ tbsp caster sugar-1tsp salt5g quick yeast1 lightly beaten egg Zest of 1 lemon 1 tsp mixed spices ="dcr-8zipgp">For the topping1 tbsp of milk2 tbsp of caster sugar2 tbsp of demerara sugar
1 Melt the butter >Place the milk and butter in a small saucepan and heat gently to melt the butter, or microwave, then stir. (If the mixture comes out warm rather than lukewarm, let it cool slightly before using, as anything over 55°C will kill the yeast, which means your buns won't rise.)
2 Make the doughWhat's Your Reaction?
