Boxing Day Chelsea Buns

500g/1lb 2oz strong white flour, plus extra for dusting
50g/2oz caster sugar
10g/¼oz salt
40g/1½oz unsalted butter cut into small pieces, plus extra for greasing the tin
2 free-range eggs
2 x 7g sachets fast-acting dried yeast
150ml/5fl oz lukewarm milk
90ml/6 tbsp lukewarm water
280g/10oz cranberry sauce
300g/10½oz roast turkey, shredded
200g/7oz leftover sage and onion stuffing

Preparation method

1. Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
2. Mix the ingredients with your hands until a rough dough is formed.
3. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.

Watch technique0:00 mins

1. Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
2. Tip the dough out onto a very lightly floured surface.
3. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
4. Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
5. Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
6. Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
7. Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
8. Preheat the oven to 200C/400F/Gas 6.
9. When the buns are ready, put them in the oven and bake for 15-20 minutes.
10. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
11. When ready to eat, pull the buns apart to reveal the soft edges.

Muffins for the Christmas Kitchen

In Egham where I live, the local churches run a Community Kitchen every Wednesday and in the week or so leading up to Christmas.  It is run by church members and the food provided by the congregation and members of the public.  This year, Naomi and I are going to make muffins.  I have just finished baking one of the recipes for blueberry muffins.  Tomorrow I'm going to make Christmas Cranberry Muffins.  However, thanks to a trip to Canada recently, I discovered muffin tops and so, instead of baking the muffins in tins, I am going to make them on cookie sheets.  I think they look far more appealing!

Christmas Cranberry Muffins

(Though this recipe is in American measurements, it is easy to convert by remembering that American cups are 8 oz.  Just use a regular measuring cup for the dry ingredients as well as the wet.)


Ingredients
1 cup cranberries
1/4 cup sugar
1 1/2 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 egg, beaten
1/4 teaspoon orange rind
3/4 cup orange juice
1/3 cup butter or margarine, melted
1/4 cup nuts, chopped

DIRECTIONS:

Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat oven to 375 F, prepare pans.

Combine flour, 2nd measure sugar, baking powder, salt, cinnamon & allspice. In another bowl combine egg, orange rind & juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in cranberry mixture & nuts.

Spoon into pans & bake for 15-20 minutes or until golden.

Blueberry Muffins (These have just come out of the oven!)

Ingredients

2 cups (approx 280 grams) self raising flour
3/4 tsp salt
1/3 cup (approx. 67 grams) sugar
2 tsp baking powder
2 eggs
4 tbsp butter, melted
3/4 cup (175 ml) milk
2 cups (approx. 300 grams?!?) blueberries, well-dried
optional: 1 tsp grated orange or lemon rind muffin pan lined with muffin papers (i use one 12 cup and one 6 cup pan)

Method

1. Wash the blueberries and drain. Sprinkle a tea towel with flour and roll the blueberries in it. Wrap the now lightly floured berries and leave for a good 30 minutes or so to dry completely.
2. Preheat oven to 425F/210C/Gas Mark 7.
3. Sift the flour, salt, sugar, and baking powder into a large mixing bowl.
4. In a separate bowl, beat the eggs. Add the melted butter and then the milk.

5. Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Leave the lumps as too much handling will result in tough muffins.

6. Add the floured blueberries and the optional rind if you are using. Briefly fold in the berries. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked.

7. Remove at once from their tins. Serve with plenty of butter. To really make this a meal, scramble some eggs to eat with the muffins!