Blackcurrant Rolled Buns
Nice buns. Soft, light, fluffy blackcurrant buns with a sticky sweet sugar glaze. Traditionally Chelsea Buns are made with dried fruit and spices. I wanted to try something different.
- dried yeast - 7g (1 sachet)
- plain flour - 160g plus extra for dusting
- milk - 1/2 cup (worm)
- caster sugar - 1/2 cup
- eggs - 2
- unsalted butter - 50g
- blackcurrant jam - 250g
- water - 3 tablespoons
- caster sugar - 2 tablespoons
- Put the dried yeast and a pinch of sugar into a bowl, add lukewarm milk and mix well.
- Cover with a clean cloth and let it grow in a warm place (the temperature will speed up the growth process). When the yeast mixture has doubled its volume, is ready to prepare yeast dough.
- Meanwhile, beat the eggs with sugar in the bowl. Melt the butter and cool slightly.
- Put the flour and yeast mixture into a bowl and mix well to form a dough. Gradually add melted butter.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 1 hour, until doubled.
- Preheat the oven to 240°C.
- Transfer the dough to a lightly floured surface and knead. Flatten the dough, then roll it into 30 x 30 cm rectangle with a rolling pin. Spread with jam evenly over the dough, leaving 1cm border. Roll the dough up, working towards the border. Do not roll too tightly and do not seal the ends. Cut into 10 – 12 equal pieces with a serrated knife, taking care not to squash the rolls.
- Place the buns on greased baking sheet so they are about 5 cm apart.
- Bake for 20 – 25 minutes, until the buns are golden brown. Heat 3 tablespoons of water and 2 sugar until dissolved. Brush the glaze on the buns.
- Transfer to a wire rack to coll. Best eaten worm the same day.