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Laura Dobbins Corbett
Chelsea buns
Currant rolls with delicious honey flavor.
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Ingredients
Directions
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Sift the flour into a large bowl and make a hole in the middle.
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Pour 400 ml of warm water into the bowl, add the yeast, the honey and a pinch of salt.
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Stir the flour through with a fork from the center.
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Pour as soon as the mixture is thick and sticky and it becomes more difficult to stir in the rest of the flour, max. 300 ml water in the middle.
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Mix everything together into a cohesive dough. If necessary, add some water or flour.
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Dust the dough with flour and knead the dough by hand on a floured sheet about 10 minutes until you have a soft and elastic dough.
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Put the dough in a lightly greased bowl, cover with a clean tea towel and let rise in a warm place for 45 minutes until the dough has doubled in volume.
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Meanwhile, grate the orange skin of the orange and squeeze out the fruit.
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Put the raisins, the orange zest, juice and the sherry in a bowl and allow to simmer.
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On a floured sheet, press the air out of the dough and knead briefly.
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Split the egg yolk. Use your hands to knead the soft butter, egg yolk (the egg white you do not use) and biscuit spices gradually through the dough.
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If the dough is sticky, pollinate it with a little flour.
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Roll out the dough into a slab of about 30 x 50 cm and about 1 cm thick. Sprinkle with flour during unrolling.
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Cover the paste with the majority of the moisture from the raisins.
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Sprinkle with chopped pecans and the sugar and spoon the raisins over it. Set aside the rest of the moisture.
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Roll up the dough on the long side and press the end a bit to finish it.
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Cut the roll with a sharp knife into slices of 2 cm and put them together on a butter greased baking sheet.
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Let them rest for 30 minutes or until they have become twice as large, in a warm place.
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Preheat the oven to 200 ºC.
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Brush the bread rolls with the raisin juice kept separate. Bake for 20-25 min., Or until tender, and remove from the oven.
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Heat 10 tbsp of liquid honey in a small pan.
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Spread the rolls richly with the honey and put them back in the oven for 2-3 minutes, or until they are beautifully golden brown and sticky along the edges.
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Allow them to cool in 30 minutes on a rack and serve.
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Nutrition
290Calories
Sodium0% DV1.445mg
Fat12% DV8g
Protein12% DV6g
Carbs16% DV47g
Fiber16% DV4g
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