Unleash Your Inner Baker with Delectable Bakewell Chelsea Buns
Indulge in the delight of Bakewell Chelsea Buns – a special treat just for you! With their charming appearance and irresistible taste, these buns are sure to captivate your senses. Embark on a culinary adventure with this unique recipe that combines the goodness of cherries, almonds, and a touch of amaretto. Get ready to create a batch of 12-15 mouthwatering buns that will leave everyone craving for more.
What is a Bakewell Chelsea Bun?
A Bakewell Chelsea Bun is a traditional English pastry made with fresh cherries, almonds, and amaretto. They are typically sweetened with sugar and topped with icing or jam. Given their unique flavor profile, these buns make an excellent accompaniment to afternoon tea or a delicious snack any time of the day.
How To Make Delicious Bakewell
Let’s start by combining the flour, sugar, yeast, and salt in a bowl.
Next, rub in the butter, then add the eggs and milk to make a sticky dough.
Give the dough a good knead on an unfloured counter for about 10 minutes until it becomes smooth and transparent when pulled.
Now, get ready for a fun baking adventure as we whip up these amazing Bakewell Chelsea Buns that are sure to steal the spotlight at any occasion!
Bakewell Chelsea Buns
Course: bakeryCuisine: British4
servings30
minutes25
minutes365
kcalWhat is a Bakewell Chelsea Bun?
A Bakewell Chelsea Bun is a traditional English pastry made with fresh cherries, almonds, and amaretto. They are typically sweetened with sugar and topped with icing or jam. Given their unique flavor profile, these buns make an excellent accompaniment to afternoon tea or a delicious snack any time of the day.
Ingredients
500g of strong white bread flour
40g of caster sugar
10g of dried active yeast (Dove's farm)
10g of salt
250 ml of milk (at hand heat temperature)
60g of unsalted butter (room temperature)
2 large eggs
- For the Filling:
125g of soft butter
125g of caster sugar
125g of ground almonds
25g of plain flour
2 eggs
2 tbsps of amaretto
1 tsp of almond extract
200g of sour cherries (chopped)
2 tablespoons of raspberry liqueur (Chambord suggested)
- For the Glaze:
1 egg (beaten with a pinch of salt)
250g of fondant icing sugar (sieved and mixed with 2-4 tbsps of water)
6-7 unglazed glace cherries (halved)
Directions
- Start by combining the flour, sugar, yeast, and salt in a mixing bowl.
- Rub in the butter until well incorporated, then add the eggs and milk to create a sticky dough.
- Knead the dough on an unfloured counter for about 10 minutes until it becomes smooth and transparent when held up to the light. Alternatively, you can use a food processor with a dough hook for approximately 5 minutes on medium speed.
- Place the dough back in the bowl, cover it with clingfilm, and allow it to double in size (at least 1 hour).
- While waiting for the dough to rise, prepare the almond paste by beating the butter and sugar until pale and fluffy. Stir in the almonds and flour, then add the eggs one at a time, followed by the almond extract and Amaretto. If not using immediately, chill the almond paste until ready to use.
- Chop the sour cherries and let them absorb the raspberry liqueur.
- Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it into a rectangle measuring 30 x 40cm. Spread a thin layer of almond paste over the dough, leaving a clear 2cm edge along one long side. Scatter the cherries evenly over the almond paste, reaching the edges. Roll up the dough from the opposite long edge, resembling a Swiss roll. Moisten the clear edge with water using a pastry brush, then press to seal.
- Trim the ends of the roll for a neater appearance, then cut it into 12 equal pieces, each around 2-3cm thick.
Stand each piece on its end, slightly flattening it to a height of no more than 3cm. Arrange the pieces on a baking tray. Brush the tops of the buns with an egg wash. - Preheat the oven to 180 degrees C fan and let the buns prove for 30 minutes in a warm place, covered lightly with a towel. They should roughly double in size during this time.
Bake the buns for 18-20 minutes or until they turn golden brown. If they start to brown too quickly, cover them with foil or parchment. The buns should be firm underneath. - Allow the buns to cool on a wire rack.
Mix the fondant icing sugar with water and pipe it over the cooled buns using irregular zigzag strokes. Finally, decorate with a halved glace cherry for an extra touch. Enjoy!
Recipe Video
Notes
- Give the dough a good knead on an unfloured counter for about 10 minutes until it becomes smooth and transparent when pulled.Now, get ready for a fun baking adventure as we whip up these amazing Bakewell Chelsea Buns that are sure to steal the spotlight at any occasion!