Coffee and Walnut Chelsea Buns
Serves:
12
Level:
medium
Prep Time:
20 minutes plus proving
Cook Time:
20-25 minutes
Ingredients...
- 200ml whole milk
- 50g butter
- 450g strong white bread flour
- 7g sachet dried yeast
- 50g light brown soft sugar
- 1 medium egg yolk
- 3 tbsp Camp Chicory & Coffee Essence
- 1 tbsp maple syrup
Filling and icing
- 150g walnuts, chopped
- 100g sultanas
- 4 tbsp light brown soft sugar (55g)
- 1 tbsp Camp Chicory & Coffee Essence + 1 tsp
- 3 tbsp icing sugar (45g)
Method...
- 1. Warm the milk and butter in a small saucepan until butter has melted, set aside.
- 2. Place the flour, yeast, sugar and pinch of salt in the bowl of a free-standing mixer fitted with a dough hook. Stir in the milk mixture, egg yolk and Camp essence to give a rough dough the knead for 10 minutes.
- 3. Set aside in a greased bowl, cover and leave for 1 hour or until doubled in size. For the filling, mix together the walnuts, sultanas, sugar, 1 tbsp Camp essence and 2 tbsp boiling water, set aside.
- 4. Knead the dough to knock out any air bubbles then roll out on a lightly floured surface to a 40x30cm rectangle. Spread over the filling and roll up from the long edge. Cut into 12 and place in a lined 28x23cm tin, cut side down leaving space between each one. Cover with clingflim and set aside for 1 hour or until doubled in size.
- 5. Preheat the oven to 180oC, gas mark 4.
- 6. Bake for 20-25 minutes until browned, remove from the oven and brush with maple syrup and allow to cool.
- 7. Mix the remaining 1 tsp Camp essence with the icing sugar and 1 tsp water to give a paste just thick enough to drizzle, then drizzle this over the buns to serve.
