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Post by h12rpo on Oct 5, 2012 18:07:58 GMT
These didnt turn out so well..................They looked alright but were hard instead of soft and fluffy I followed the "No bread is an island" guys recipe here: youtu.be/zaenSWXReXk Next time I'll add the sultanas after the knead as I found it very difficult to knead with them in and also he makes no mention of rising knocking back or proving .....hmmmmm |
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Post by rivergirl on Oct 5, 2012 18:13:31 GMT
I love chelsea buns but never stop at just sultanas , I love mashed banana and walnut, I make ones spread with hazelnut spread for my friends and of course savoury ones Yummy !!!!
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Post by turkey on Oct 5, 2012 19:21:40 GMT
paul the bread is the fellow in the vid and is here if you want to check the recipie with him.
did you leave them till very fluffy / puffed or just do the 10 mins someone added in the video as text?
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Post by h12rpo on Oct 6, 2012 8:23:04 GMT
Just the ten minutes  |
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Post by turkey on Oct 6, 2012 11:19:15 GMT
ahh looks like whoever edited the video added that as a caption over the video, he says until fluffy as they go into the oven but its not clear at all, but they randomly put 10 mins over the top... Paul posted a comment to the video saying about leaving longer until fluffy.
I never knew the recipe was so simple, will have to give these a go myself at some stage, just got to get some all spice.
bar the solid ness, did they taste ok? ie would you have another go and recommend others try?
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Post by h12rpo on Oct 6, 2012 12:44:32 GMT
Tasted great tbh will have another try
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Post by rivergirl on Oct 7, 2012 18:49:24 GMT
I leave mine until they have nearly doubled in size they are usually soft
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Post by h12rpo on Oct 7, 2012 19:47:11 GMT
@ rivergirl .......Do you knead for ten mins - let rise, knock back, add fruit , let go fluffy for ten mins or some other routine ?
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Post by rivergirl on Oct 8, 2012 18:27:51 GMT
I leave until doubled in size this could take about an hour, thanks to this post I am knocking up a few batches of these to take into work this week. I am going to do
Olive tapenade
Roasted tomato ,red pepper, garlic and basil paste, garlic butter knots
Chocolate and walnut and bog standard .
Thanks for the reminder !!! I love these little buns
I also sometimes make them with brioche flour which makes for really soft ones.
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Post by h12rpo on Nov 27, 2012 14:18:08 GMT
CRACKED IT! Dan Lepard's recipe rocks - much fluffiness   |
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Post by salilah on Nov 28, 2012 14:06:01 GMT
Very nice!!! Congratulations  Which Dan Lepard book, out of interest? |
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Post by rivergirl on Nov 28, 2012 21:39:01 GMT
oh congrats they look fab !!!
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Post by cannyfradock on Nov 29, 2012 14:48:34 GMT
Great looking Chelsea buns.......also love the pics of your latest bread results. I don't think the holes are too big.....I've been trying to achieve that for the last 6 months (I'm too impatient on a slow rise).
Terry
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Post by rivergirl on Nov 30, 2012 15:30:17 GMT
Am making a batch of buns to take to work weds so will post pictures. I am using my Christmas mincemeat as fillings hope that they look as good as yours!
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Post by umhloti on Nov 30, 2012 19:36:00 GMT
Looks lovely all photos just make me want to eat it all . brings back good memories of child hood . Thank you
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