If you saw my Coconut Shortbread Cookie post, then you’ll know that this is the second of three coconut flavoured recipes that I photographed for my blog. What can I say? I’m Trinidadian – I love coconut!
These Chelsea Buns are loaded with Caribbean flavours like coconut, allspice, and Angostura Bitters. They are sweet, aromatic, and go great with a cup of tea. Unlike traditional Chelsea buns, these don’t need to be buttered.
My mom and I made two different versions here. One with mixed fruit and one with cinnamon butter. You can use any fruit that you would add to fruitcake, but I think glacé cherries are a must! The fruit we used is actually preserved… my family has a tradition of keeping a glass jar full of mixed dried fruit covered with cherry brandy in our pantry. It comes in handy for recipes like this one.
Caribbean Chelsea Buns
- 1 tsp sugar
- 1 tbsp of baker’s yeast dry yeast
- ¼ cup lukewarm water for the yeast
- 6 cups all purpose flour plus extra for dusting
- 4 oz + 1 tbsp salted butter softened
- 6 oz milk
- ¼ tsp salt
- 2 eggs
- 1 ½ cups grated or desiccated unsweetened coconut
- ½ tsp allspice
- ¼ tsp cinnamon
- ¼ cup sugar
- 6 oz water
- 2 oz salted butter melted
For the Fruit Filling
- 2 tbsp brown sugar
- 1 cup preserved mixed fruit
- ½ tbsp Angostura Bitters
For the Cinnamon Sugar Filling
- 2 tbsp brown sugar
- 2 tsp cinnamon
For the glaze
- ¾ cup icing sugar
- ¼ cup orange juice
Proof the yeast by combining the sugar, yeast and warm water together in a small bowl.
Sift the flour and salt into a large bowl. Make a well in the middle and add the proofed yeast.
Meanwhile, combine the milk and 4 oz butter in a bowl, and warm in the microwave until the butter melts and the mixture is lukewarm.
Add the milk mixture, eggs, coconut, allspice, cinnamon, and sugar to the flour mixture, adding just enough water to create a soft dough. You may not need to use all 6 oz, just add a bit at a time until you reach the dough is pliable.
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour as needed, until the dough is smooth, elastic and no longer feels sticky.
Grease a bowl with the extra tbsp of butter. Place the dough into the bowl and turn until it is coated in the butter. Cover the bowl with a damp kitchen towel and set aside in a warm place to proof for one hour.
Lightly grease a baking tray, and set aside.
Remove the towel from the bowl, and punch down the dough. Turn the dough out on to a floured work surface and cut the dough in half. Place each half in its own bowl and set aside to proof under a damp towel for another 10 minutes. This helps the dough to become more pliable.
Mix the filling: For the Fruit Filling: In a bowl, combine the brown sugar, fruit, and bitters. For the Cinnamon Sugar Filling: In a bowl, combine the brown sugar and cinnamon.
Working with one piece of dough at a time, roll the dough on a floured surface until you have a rectangle ¼ inch thick.
Brush the dough with the 1 oz of melted butter, then spread the filling lightly across the entire rectangle.
Roll the dough up into a tight cylinder, then cut into 1 ¼ inch slices.
Repeat this process with the second piece of dough.
Place the slices onto a lightly greased baking sheet, leaving enough space between each slice so they have room to spread out. Cover with a tea towel and set aside to rise for 45 minutes.
Preheat oven to 375°F. Place the buns on a baking sheet that has been greased or lined with parchment paper.
Bake the buns in the oven for 18-20 minutes, or until golden-brown.
Meanwhile, for the glaze, combine the icing sugar and orange juice. Stir until smooth.
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
Recipe NotesAdapted from: http://www.bbc.co.uk/food/recipes/chelsea_buns_95015
Do you have a special holiday breakfast recipe? Let me know in the comments 🙂
This is not a sponsored post. Adapted from: http://www.bbc.co.uk/food/recipes/chelsea_buns_95015