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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

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Caramel Chelsea Rolls

My husbands favourite danish! A chelsea bun. However this cheeky little roll has the addition of a delicious caramel sauce. Its like a sticky bun meets chelsea bun. Caramel makes every sweet taste better.



INGREDIENTS

DOUGH

1/2 Cup Warm Full Fat Milk (44c)

1 Sachet of Active Yeast

1/4 Cup Brown Sugar

1 Egg plus 1 Egg Yolk

1/4 Cup Butter (Melted)

2 Cups Bread Flour

Sprinkle of Salt


FILLING

1/4 Cup Butter (Room Temperature)

100g Mixed Fruit

2tsp Mixed Spice

25g Brown Sugar


CARAMEL

1/4cup Butter

1/2cup Brown Sugar

2tbs Water


ICING

150g Icing Sugar

2tbs Water


METHOD

- Firstly, its time to make the dough. Over a medium heat, bring the milk to a medium heat. A thermometer is useful here. You want it to be around 44c. Once it reaches that temperature, add the yeast and allow to sit.

- Now, melt your butter and add the sugar, eggs all together.

- Add the butter sugar mix to the milk and combine.

- If you have a mixer with a dough hook, that comes in really handy now! Into your mixer, add the wet mixture and tip in the flour and salt. Turn the mixer onto a medium speed and it will knead and beat the mixture for you and save you from kneading by hand. Leave it kneading for about 5 minutes.

- Once finished, add the dough into a well oiled bowl large enough to allow the mix to double in size. Cover it with clingfilm and a tea towel and leave in a warm area to prove.

- Whilst the dough proves, make the filling. Combine the sugar, fruit and mixed spice and mix together. Leave to one side.

- After the dough has doubles in size (1-3 hours) remove from the bowl onto a floured surface or baking paper. Roll out into a large rectangle approximately 3/4cm thick.

- Next, spread the room temperature butter over the dough and sprinkle the fruit mix over the flattened dough. Drizzle the caramel over the fruit and roll.

- Cut 3inch sections and place each slice into a muffin tin and cover again for 20 minutes. Allowing to rise a little again.

- Bake in the oven at 180c/350f for 15/20 minutes.

- Lastly, mix the icing sugar and water then pour or drizzle over the buns.

- ENJOY!

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