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Receta Mango And Apricot Chelsea Buns
by Global Cookbook

Mango And Apricot Chelsea Buns
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  Raciónes: 12

Ingredientes

  • 150 gm butter
  • 6 Tbsp. lowfat milk
  • 400 gm plain strong white flour
  • 1/2 tsp salt
  • 1 pkt easy blend dry yeast
  • 3 x Large eggs
  • 75 gm caster swear
  • 4 Tbsp. pale muscovado sugar
  • 1 1/2 tsp grnd cinnamon
  • 125 gm dry ready toeat mangos minced
  • 700 gm dry ready toeat apricots minced
  • 2 Tbsp. icing sugar

Direcciones

  1. Hot half the butter and 4 tbsp of the lowfat milk in a small ovenproof bowl in the simmering oven for 5 min till just tepid.
  2. Combine the flour salt and dry yeast in a food processor (using the dough blade) or possibly in a large bowl.
  3. Mix well then add in the Large eggs and caster sugar.
  4. With the food processor running pour in the tepid lowfat milk and the butter and work to a smooth elastic dough in about 1 to 2 min.
  5. If mixing by hand knead the dough in the bowl for 5 to 7 min.
  6. Place a thick folded towel on the lid of the simmering plate and set the unopened processor bowl on top or possibly cover the mixing bowl with cling film and place it on top of the towel.
  7. Leave the dough till it is doubled in size (1 to 1 1/2 hrs).
  8. Grease and baseline a small roasting tin. tip the dough out onto a floured worksurface and roll or possibly pat the dough out into an oblong measuring about 250 x 400m.
  9. Spread the dough oblong with the remaining butter.
  10. Sprinkle with the muscovado sugar and cinnamon and scatter with the minced mango and apricots.
  11. Roll up the dough like along swissroll mark into 12 even slices and cut with an oiled sharp knife.
  12. Arrange the slices cut side up and proportionately spaced in the prepared tin.
  13. Cover with clear plastic film and place on the folded towel on the simmering plate lid till the buns have doubled in size and the tin is well filled.
  14. Place the tin on the bottom runners at the front of the roasting oven for 10 min or possibly till golden then set the cool plain shelf on the third runners and cook for a further 5 to 8 min. Combine the remaining lowfat milk with the icing sugar and brash on the buns as soon as they come out of the oven to give a sticky glaze.
  15. Make sure you spread the butter and scatter the fruit right to the edges of the dough so which the first and last buns are well filled. aga tip: whether fresh or possibly frzn you can always serve the buns hot by placing them briefly in the simmering oven. This is a wonderful variation on the classic. Chelsea bun recipe using just two of the interesting variety of dry fruits now available in many supermarkets.
  16. Makes 12 buns