Morning baking is meditation for me. And nothing better then baking at dawn. The house is quiet, the air smells different and its a hauntingly beautiful time of day. Our ancestors were baking hundreds of years ago – I feel like I am part of that tradition, in my own little way, baking scrolls and looking out the window towards the morning sun xx
Ms Fat Boot Bakes
Try it – just once – get up early and bake bread whilst the sun is rising.
Cranberry and Apricot Chelsea Buns – I omitted the icing…it does look amazing though with it.
-Paul Hollywood – BBC
- 500g/1lb strong white flour, plus extra for dusting
- 1tsp salt
- 1 x 7g/¼oz sachet fact-action dried yeast
- 300ml/10fl oz milk
- 40g/1½oz unsalted butter, softened at room temperature
- 1 free-range egg
- vegetable oil, for greasing
- For the filling
- 25g/1oz unsalted butter, melted
- 75g/3oz soft brown sugar
- 2 tsp ground cinnamon
- 150g/5oz dried mixed fruit I used half cranberry and half apricots
- Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
- Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
- Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
- Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
- Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. (I didn’t do this step – it’s an enriched dough so I didnt want to add oil or anything and the rise was fine, however its up to you! )
- Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
- Preheat oven to 190C/375F/Gas 5.
- Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
- Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
- Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
- Lightly grease a baking tray.
- For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.