The other night we had a bit of a film sesh; we all sat down and watched Cool Runnings, which is all about the first Jamaican bobled team! Suuuccchhh fun! Anyhow, it turned into a bit of a baking sesh - there was chocolate cake, rocky road, cinnamon biscuits and then there was this!
I used to do art at school and the lady who taught me also happens to be one of the best cooks/bakers in the world (there is no denying it). I once did a day cooking with her and we made Chelsea Buns. I could not find the right bits and pieces for those but I could find chocolate spread! This, then, is Mrs Hollands' recipe that I have adapted somewhat. It is a divine recipe!
Also, people seem to be scared of yeast. Don't be. Try this.
I used to do art at school and the lady who taught me also happens to be one of the best cooks/bakers in the world (there is no denying it). I once did a day cooking with her and we made Chelsea Buns. I could not find the right bits and pieces for those but I could find chocolate spread! This, then, is Mrs Hollands' recipe that I have adapted somewhat. It is a divine recipe!
Also, people seem to be scared of yeast. Don't be. Try this.
Ingredients
The Buns
The Filling
The Icing
Method
Warm 300ml milk and 40g butter in a saucepan.
Pop 500g flour, a sachet of easy bake yeast, salt and the sugar into a large mixing bowl.
Gradually add the milk and butter, stirring with a knife. When it is all in, move it to a floured board and knead it. Add plenty of flour. It should not be sticky.
Leave it in the mixing bowl for two hours, covered in cling film. Ideally you leave it in a warm place - I put it on the hob I used to heat the milk.
After 2 hours, take the dough out, knead it a bit on the floured board. Roll it out so that it is about a centimetre thick and spread Nutella (or equivalent) liberally! Pop a couple of tablespoons of sugar on and a good load of sultanas and raspberries. Grab some mars bars and break those on. Now roll it up - add more sugar as you roll!
Cut it into chunks and lay them in a buttered baking tin.
Cook for 22 mins at 180 degrees.
When it has cooled a bit, cover with icing - just mix the icing sugar and water together and pour it on.
Best served warm!
The Buns
- 300ml semi skimmed milk
- 40g butter
- 500g strong white bread flour
- 1 sachet easy bake yeast
- A teaspoon of salt
- 2 tbs sugar
The Filling
- 1 tub of chocolate spread
- Raspberries
- Sultanas
- A couple of tablespoons of sugar
- Some Mars Bars
The Icing
- 4 tbs icing sugar
- 3 tbs water
Method
Warm 300ml milk and 40g butter in a saucepan.
Pop 500g flour, a sachet of easy bake yeast, salt and the sugar into a large mixing bowl.
Gradually add the milk and butter, stirring with a knife. When it is all in, move it to a floured board and knead it. Add plenty of flour. It should not be sticky.
Leave it in the mixing bowl for two hours, covered in cling film. Ideally you leave it in a warm place - I put it on the hob I used to heat the milk.
After 2 hours, take the dough out, knead it a bit on the floured board. Roll it out so that it is about a centimetre thick and spread Nutella (or equivalent) liberally! Pop a couple of tablespoons of sugar on and a good load of sultanas and raspberries. Grab some mars bars and break those on. Now roll it up - add more sugar as you roll!
Cut it into chunks and lay them in a buttered baking tin.
Cook for 22 mins at 180 degrees.
When it has cooled a bit, cover with icing - just mix the icing sugar and water together and pour it on.
Best served warm!
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