Chelsea Buns

This weeks theme anything Chelsea Bun 

Because the house smells great with fresh baking and its always nice to lick the spoon of your creation and share a slice of cake.

Its nice to have some home baking in the house for the week, to feed hungry mouths when they come home from school, having tea and cake with fellow mummies over a play date, or 4 o'clock snacks between lunch and dinner wouldn't be the same without a cookie or two.  

What ever the reason its good to get into the kitchen especially with little ones to give them the practical skills in measuring, mixing and taste as well as satisfaction that they have created and cooked something themselves.

Every 1-2 weeks I will be sharing a cake recipe because I cant share a slice of cake with you and I encourage you to share a slice of your home baking with me and anyone else that links up to this post.  Please show some love to others that put post up,  as linkies only work if you share and i cant think of anything nicer to share that a good slice of cake. 

<a href=" http://www.thegoodlifemum.com/" target="_blank"><img src=" http://i1187.photobucket.com/albums/z385/HelenSims/b650ac59-dc44-4f7d-8b8c-87f1809e5d34.jpg " alt=" thegoodlifemum.com " width="100" height="100" /></a>

If you have any new bakes or want to recycle an old post go to the link up at the bottom of the post. Please Add my badge to your post to help spread the word of all you baking lovely's   

Also find us on Pinterest

 we making buns .... Chelsea buns yum!!! this recipe is from the Paul Hollywood How to bake book and we had lots of fun making these, although we changed the filling a bit.

Ingredients for dough
300ml full fat milk
40g butter
500g strong white flour
10g salt
10g yeast
1 egg

We warmed the milk and butter in the microwave till the butter melted and added this to the flour yeast and salt in the bowl making sure the salt was on the opposite side of the bowl to the yeast.

 I then got to teach Sophie about kneeding, stretching and flouring the dough as we had a bit each and kneeded the dough for a good 5 - 10 mins

 Sophie was amazed at the dough raising and kept going to check it as it grew and carried it around the house to show me as it got bigger and bigger.  We waited till it grew twice the size before knocking it out and rolling it out to a thickness of 5mm

After brushing the dough with butter we sprinkled the below ingredients all over the dough to make a yummy filling, i guess you don't have to use these but you could let your imagination go wild and try other combinations i am considering a savory version for our next venture.

Ingredients for Filling
25g butter melted
75g brown sugar
2 tsp cinnamon
200g raisens

Roll up the dough and slice into good inch pieces we got 12 buns from our roll these were then put into my largest roasting tin and left to prove making sure there was a bit of space around the buns for them to grow into.  .

The buns were then baked for 35 mins at 190c till they were golden brown.  Once out we brushed the buns with apricot jam to give them a lovely glaze.  Once the buns are cooled we made a lovely lemony icing and spooned this over the buns.

Ingredients for icing
100g icing sugar
Zest of half a lemon
1 tbsp water