yeast goods recipe:

chelsea buns

ingredients

milk and water mix 300 ml
fresh yeast 20 gm
castor sugar 60 gm
strong flour 500 gm
butter 130 gm
eggs 1-2 pc
cinnamon 1/2 tsp
mixed spice 1/2 tsp

butter 60 gm
lard
castor sugar 75 gm
currants 70 gm
sultanas 70 gm
mixed peel 50 gm

icing sugar 200 gm
warm water sq

production

1. Warm the milk, water and first amount of butter to blood temperature (37°C)
2. Sprinkle in the sugar and yeast and stir to dissolve and disperse
3. Beat in the eggs for Chelsea buns
4. Sprinkle in three-quarters of the sieved flour and combine to a light batter: this is known as a 'sponge'
5. Place in a warm place to prove until double its size
6. Turn out onto a lightly floured bench and knead in sufficient flour to form a soft elastic dough
7. Roll out to a large square approximately 1 cm thick

chelsea buns

1. Brush with the remaining melted butter and sprinkle liberally with sugar and the spices
2. Sprinkle with the dried fruit and peel
3. Roll up like a Swiss roll, brush with melted butter
4. Cut into 2 - 4 cm thick slices

chelsea bun moulds

1. Place one slice in the centre of a greased mould with the remaining slices placed evenly around, cover and allow to prove
2. Bake at 220°C for 10 - 12 minutes
3. Brush with water icing and allow to cool

individual 'Danish pastry' style buns

1. Place one slice in the centre of a greased mould with the remaining slices placed evenly around, cover and allow to prove
2. Bake at 220°C for 10 - 12 minutes
3. Brush with water icing and allow to cool

water icing

ingredients

icing sugar 150 gm
warm water sq
vanilla essence sq

production

1. Place the sieved icing sugar into a basin
2. Gradually mix in the warm water with a wooden spoon until the required consistency

fondant

ingredients

loaf sugar 200 gm
glucose 1 tsp
water 125 ml

production

1. Place the water, sugar and glucose into a pan and bring to the boil gently. Using a saccharometer and keeping the sides of the pan clean, boil until a temperature of 115ºC is reached
2. Pour onto a lightly greased marble slab and allow to cool
3. Using a metal spatula, turn frequently
4. Knead with the palm of the hand until smooth
5. Keep covered with a damp cloth to prevent a hard surface forming

chef notes:

Fondant can be thinned down with a little sugar syrup (equal
amounts of sugar and water boiled together) to glaze Chelsea
buns, etc.

Fondant must not be heated to above 37ºC or it will lose its gloss
because the sugar crystals increase in size and coarseness, thus
reflecting less light and making a dull surface.

email chef@tallyrand.info