Chelsea Yeast Roll Recipe Based on Famous Recipe English buns of the same name with raisins. Sweet, sticky and melting buns conquered the whole world with its texture and rich stuffed with dried fruits. Bake the same principle and large roll in the form of bread. Although its appearance will be slightly differ from roulette in the usual sense for us. But in addition to of rich taste, it will look more interesting and more original. First roll the roll from the dough with a generous layer of filling, then roll cut into 4 parts and twist into two bundles, which then twist among themselves. Thanks to this assembly method, on section of the finished roll will appear florid patterns of filling. Pour the hot roll with icing sugar and enjoy its brilliant and mouth-watering appearance, sticky sugar crumb and warm ароматом и вкусом. 
Time: one час. 20 minutes. a plus fermentation time Difficulty: easy Servings: 12 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Roll
- 1 and 1/4 Art. bold 3% milk (40 ° C)
- 2 and 1/4 tsp fast dry yeast
- 1/4 Art. Sahara
- 1 large egg at room temperature
- 1/4 Art. melted butter
- 3.5 tbsp. premium flour
- 3/4 tsp salt
Filling
- 0.5 tbsp. butter at room temperature
- 2/3 Art. granulated sugar
- 1/3 Art. brown sugar
- 1 tbsp. l vanilla extract
- 1 tbsp. l finely grated orange peel
- 1 tbsp. l lemon juice
- 2/3 Art. dark raisins
- 0.5 tbsp. coarsely chopped candied cherries
- 0.5 tbsp. assorted candied fruit cubes
Glaze
- 3 tbsp. l water
- 1/3 Art. granulated sugar
- 1 tbsp. l (15 gr.) Butter
Recipes with similar ingredients: yeast dough, higher flour varieties, eggs, milk, brown sugar, vanilla extract, lemon zest, candied fruit, raisins
Recipe preparation:
- Dough: put all the ingredients in a bowl and mix wooden spoon. Or mix using a stationary mixer with hook heads. If you knead the dough with your hands, put it on work surface and knead for about 5 minutes, until it turns out smooth uniform dough. Use a mixer to knead 3 minutes.
- Transfer the dough into a bowl greased with vegetable oil, cover with cling film and leave for 1 hour 30 minutes – 2 hours, so that it doubles.
- Stuffing: mix butter with white and brown sugar. Stir in vanilla, zest and citrus juice. Stir in raisins and candied fruit.
- Put the dough on a lightly floured work surface and roll out a rectangle of 50×25 cm .; spread the filling throughout the surface of the dough. On the long side, roll the dough into a roll. Cut it in half, then in half. Twist two identical pieces into a braid and repeat the same with the other two in pieces.
- Then twist the two bundles into one large. Put twisted dough into a greased bread mold measuring 25×12 cm., cover cling film and leave for 1 hour to fill out the form.
- Preheat the oven to 170 ° C. Remove the film and place the mold on a baking sheet covered with baking paper (it will drip there excreted juice). Bake the roll for 55 minutes, until dark brown crust. Take it out of the oven, and while it’s hot, cook the icing.
- Hot glaze: heat water, sugar and butter, until sugar dissolves. Glaze hot roll and let it cool for 30 minutes. Then remove from the mold and cool completely. Chelsea roll is better to enjoy on the same the day it was baked.
