์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Chelsea Bun
A classic British spiral bun, generously filled with currants and warm spices, baked to a sticky, sweet perfection. A true taste of London.
๐ง ์ฌ๋ฃ
- 500 g Bread dough(Your favorite enriched bread dough recipe, or a good quality store-bought dough. Ensure it's at room temperature.)
- 50 g Unsalted butter(Softened to room temperature for easy spreading.)
- 100 g Currants(Soaked in warm water for 10 minutes and then drained thoroughly if they seem dry.)
- 100 g Light brown sugar(Packed lightly.)
- 1 tsp Mixed spice(A classic British spice blend, often containing cinnamon, nutmeg, cloves, and allspice.)
- For the Glaze (Optional but recommended)(Combine 50g granulated sugar with 2 tablespoons water and heat gently until sugar dissolves. Simmer for 1 minute.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Dough: Lightly flour a clean work surface. Gently punch down the risen bread dough to release air. Roll it out into a rectangle approximately 30cm x 40cm (12 x 16 inches) and about 0.5cm (1/4 inch) thick. Aim for an even thickness.
โฑ๏ธ 10 minutes - 2
Add the Filling: Spread the softened butter evenly over the surface of the dough, leaving a small border (about 1cm or 1/2 inch) along one of the longer edges. In a small bowl, mix the brown sugar and mixed spice together. Sprinkle this mixture evenly over the buttered dough. Scatter the drained currants over the sugar mixture.
โฑ๏ธ 10 minutes - 3
Roll and Slice: Starting from the longer edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or unflavoured dental floss, cut the log into 12 equal slices, approximately 2.5cm (1 inch) thick. For cleaner cuts, use floss by sliding it under the log and crossing the ends over the top to slice.
โฑ๏ธ 10 minutes - 4
Arrange and Second Rise: Lightly grease a 23cm (9 inch) square baking tin or a similar sized ovenproof dish. Place the sliced buns cut-side up into the prepared tin, ensuring they are close together but not overly squashed. Cover the tin loosely with lightly oiled cling film or a clean tea towel. Leave in a warm place to rise for about 1 to 1.5 hours, or until they have visibly puffed up and are touching each other.
โฑ๏ธ 1 to 1.5 hours - 5
Bake the Buns: Preheat your oven to 190ยฐC (170ยฐC fan/375ยฐF). Once the buns have completed their second rise, remove the cover. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown on top and cooked through. They should sound hollow when tapped lightly on the bottom.
โฑ๏ธ 20-25 minutes - 6
Glaze and Serve: While the buns are still hot from the oven, brush them with the prepared sugar glaze (if using). This will create a lovely sticky topping. Allow the buns to cool slightly in the tin before serving warm. They are best enjoyed on the day they are made.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe Chelsea Bun originated from the Chelsea Bun House in London, a popular establishment in the 18th century.
- โThe characteristic spiral shape is achieved by rolling the dough tightly and slicing it into rounds.
- โThe sticky glaze is a signature element, often made from sugar and water, which caramelizes beautifully during baking.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Increase the amount of currants or add other dried fruits like sultanas or raisins.
- Drizzle with a simple icing (powdered sugar mixed with a little milk or lemon juice) after the buns have cooled slightly.