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.
- 1tsp 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
- 2 tbsp brown sugar
- 1 cup preserved mixed fruit
- ½ tbsp Angostura Bitters
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 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.
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