Stuffed Savoury Chelsea Buns
The Chelsea bun is a type of sweet currant bun. It is flavoured
with lemon peel, cinnamon or mixed spice. The dough is rolled out into a
spiral. So though this is called a bun yet it is more like a baked swiss roll.
Stuffed Savoury Chelsea Buns are an adaptation of the sweet Chelsea Buns.
The stuffing can be of your choice. You can make a paneer
stuffing with salsa sauce, a corn and peas stuffing, shredded chicken,
bacon..the choice is endless. I had a roll of salami lying at home and so I decided
to make a salami and onion stuffing flavoured with rosemary.
Ingredients
3 cups flour
1 tsp salt
1 tbsp sugar
2 tbsp oil
½ cup water+ ½ cup milk
2 tbsp yeast
Stuffing
1 cup sliced salami/paneer
1 onion, sliced
1 tsp garlic, chopped
1 tsp rosemary
Salt to taste
½ tsp black pepper powder
2 tbsp softened butter
Warm the water and milk mix slightly. Add the yeast and put
aside to proof.
Sift together flour, salt and sugar. Mix in the oil. Add the
yeast mix and knead into a dough. Knead the dough well for about 10 minutes. The
more you knead the softer the buns will be.
Apply oil and place the dough in a large bowl. Cover with a
cling film and leave to double. This will take 3-4 hours.
Meanwhile prepare the filling. Heat some oil. Add the chopped
garlic and sliced onions. Saute for 2-3 minutes. Add the sliced salami/paneer. Season
with salt, black pepper powder and rosemary.
Once the dough has doubled you are ready to make the buns. Dust
your working surface with some flour.
Turn over the dough on the surface. Punch
it down. Divide the dough into two portions. Roll out one portion into a rough
rectangle. Brush it with melted butter.
Put half the filling lengthwise .
Roll up the dough like a Swiss roll.
Seal the edges with water. Slice the roll
into 9 pieces.
Place in a greased bowl.
Cover and keep for half an hour till the
slices double. Apply an egg wash or a milk wash on the buns.
Preheat the oven to 200 degrees Celsius. Bake the buns about
40 minutes.
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