So it is week 2 of the Great British Bake Off which means it is the second week of our Great Bloggers Bake Off!!! I was genuinely over whelmed by the gorgeous cakes that were linked up last week and you all did so well. I think everyone challenged themselves and produced some truely outstanding cakes *pats everyone on the back*
Last night’s show was all about bread. They made breadsticks, english muffins and showstopping bread. Therefore the theme for this weeks linky is anything made using a bread dough – and yes you can use a bread machine is you wish as long as the recipe is your own and not out of a packet !!
I decided to have a go at making Chelsea Buns – a Paul Hollywood recipe taken from last year’s GBBO recipe book – but I decided to use my own filling of chocolate, coconut and cherry mmmmm!! I have NEVER made my own dough before and here is how I got on
For the dough ( c/o Paul Hollywood)
500g strong white bread flour (and extra for dusting)
1 tsp salt
1 x 7g sachet of fast action dried yeast
40g unsalted butter, softened
1 egg (room temp)
For the filling (my own!)
1 jar of chocolate spread (your choice of brand and flavour)
100g dried sour cherries
100g glace cherries
100g dessicated coconut
Put the flour and salt into a large mixing bowl
Make a well in the centre and add the yeast
Heat the milk and butter gently in a saucepan until the butter melts and the milk is lukewarm
Add to the flour mixture along with the egg and stir until the contents of the bowl come together as a soft dough (if too wet add extra flour)
Tip the dough onto a well floured worktop and knead for 5 minutes , adding more flour if required. Keep kneading until the dough is smooth and elastic and no longer feels sticky.
Wash the mixing bowl and lightly grease with a little vegetable oil. Place the dough in the bowl and turn until its covered with oil. Cover the bowl with cling film and place in a warm place for 1 hour until its doubled in size.
After an hour, remove the cling film and flour your knuckles and then punch the dough down to its original size and then turn out onto a lightly floured worksurface. Roll out the dough to a rectangle about 40cm long and 5mm thick – it shoudl lie horizontally in front of you. Spread the chocolate spread all over the dough, and then scatter the cherries and coconut over the top.
Tack down the long side of the dough rectangle nearest to you – so it sticks to the surface – and begin to roll the dough from the opposite side towards you, tightening the roll each tome it is turned. Once rolled, trim the ends and then cut into 10 equal pieces (Paul says 4cm wide but mine were not as even!).
Place them cut side up on to a greased baking tray or two leaving a little space around each slice. Cover with cling film and leave to prove again for an hour to allow them to sie again.
Pre heat the oven to 190oC / 170oC (fan) and bake the buns for 20-25 minutes until risen and golden brown – mine took just 20 minutes. (Don’t open the oven for at least 15 minutes)
Cool down and then tuck in!
I have to say the filling is just delicious – i love chocolate, coconut and cherries together so it works really well in these buns. Being my first ever attempt at making bread dough, I have to say I found it good fun and quite rewarding and the buns were really nice (thanks Mr Hollywood for the dough recipe!). I *may* be trying these again with different fillings!! Although they were ok the next day, they are at their best on the day they are baked, and I would imagine they could be frozen.
This is my GBBO recipe, now it’s your turn to show me yours 🙂
**Don’t forget for information on the rules and linky information, please check week 1’s post for all the details.**