Cranberry, Stuffing and Caramalised Onion Chelsea Buns
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Recipe type: snacks
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
Savoury chelsea buns perfect for using up Christmas Day or indeed any roast chicken leftovers
Ingredients
  • 250g strong white flour, plus extra for dusting
  • 25g caster sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sage (I used dried)
  • 20g unsalted butter cut into small pieces
  • 1 free range egg
  • 1 x 7g sachet fast-acting dried yeast
  • 75ml lukewarm milk
  • 45ml lukewarm water
  • 2 tbsp cranberry sauce
  • 1 tbsp caramalised onion chutney
  • 250g stuffing - vegetarian or meaty
Instructions
  1. Place the flour, caster sugar, salt, balck pepper and sage into the bowl of a free standing mixer and stir to combine.
  2. Gently melt the butter with the milk and water and allow to cool until it is luke warm
  3. Beat the egg and add to the dry ingredients and then pour over the now cooler butter, milk and water
  4. Mix the ingredients with a dough hook attachment on a low setting until a rough dough is formed and then increase the speed to medium to knead the dough until it is smooth and elastic - this took about 7 minutes
  5. Place the dough into a clean, oiled bowl , cover with cling film and leave to rise for one hour in a warm place
  6. After an hour the dough should have doubled in size.
  7. Tip the dough out onto a very lightly floured surface and roll out to a rectangle shape approx 20cm x 10cm (although I rarely make a rectangle shape!)
  8. Spread the cranberry sauce on the dough and then spread the caramalised onion chutney over the top of that
  9. Scatter the stuffing (which needs to be broken into small pieces) over the top and if you have any spare turkey/chicken/ham you could add some shreds of meat too
  10. Carefully roll the dough towards you in a fat sausage shape and seal the ends once completely rolled
  11. Slice the dough sausage into 6 or 7 equal sized rounds
  12. Line a baking tray with some baking parchment and place the rounds on it swirly side up. It does not matter if the rounds touch one another
  13. Cover loosely with cling film and return to a warm place for another hour
  14. Just before the hour is up, pre heat the oven to 200oC / 180oC (fan)
  15. Then remove the cling film and cook the buns for 15-20 minutes
  16. Once cooked, remove from the oven and allow to cool slightly before removing from the tin
  17. Delicious served warm and best eaten on the day they are made. They will freeze too.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/12/cranberry-stuffing-and-caramalised-onion-chelsea-buns.html