Monday, December 9, 2013

Cranberry and Pistachio Chelsea Buns

So this is my 2nd post for 2013.. isn´t it amazing that Christmas is nearly upon us.. this year has flown! The idea was to put up our Christmas tree this weekend but somehow we have misplaced our decorations in our recent move and have no idea where to look for them... Anyway back to the post.. Dried Cranberry & Pistachio CHELSEA BUNS (also known as Cinnamon Rolls) covered with an orange zest glaze..

Así que ésta es mi segunda entrada navideña del 2013 .. ¿no es sorprendente que la Navidad está casi encima de nosotros? .. ¡este año ha pasado volando! La idea era poner nuestro árbol de Navidad este fin de semana pero de alguna manera hemos perdido nuestras decoraciones en nuestra mudanza reciente y no tenemos ni idea de dónde buscarlas ... En cualquier caso y volviendo a la entrada .. CHELSEA BUNS (también conocidos como rollos de canela) de arándanos secos y pistacho cubierto con un capa de ralladura de naranja ..



This was the first time I made Chelsea Buns and wasn´t sure what to expect but after following "Paul Hollywoods" recipe carefully the end result was perfect! Don´t you just love recipes that work!  I love the flavour combination of cranberries and pistachios so decided to flavour my Buns with just that and then topped it off with a glaze enriched with orange zest.. the trio of flavours combined with cinnamon are really tasty and perfect for the holiday season :-)

Esta fue la primera vez que hice Chelsea Buns y no estaba segura de qué esperar, pero después de seguir la receta "Paul Hollywoods" cuidadosamente el resultado final fue perfecto! ¿No les encanta las recetas que funcionan? Me gusta la combinación de sabores de arándanos y pistachos así que pensé en dar sabor a mis Buns de esta manera para luego rematarlo con una capa de ralladura de naranja .. el trío de sabores combinados con canela es realmente sabroso y perfecto para esta temporada de vacaciones :-)



This RECIPE isn´t difficult to make but it is time consuming because the dough needs to be left to prove (Proofing is the formal name for the process that happens when you let dough riseDuring proofing (or proving), yeast leavens the dough when fermentation produces carbon dioxide gas that puffs it up. Dough should be proofed in a warm place without draughts and covered with a clean kitchen towel to prevent a crust from forming).

Esta RECETA no es difícil de hacer, pero toma su tiempo debido a que la masa tiene que aumentar (es el proceso que ocurre cuando se deja crecer la masa. Durante el proceso, La levadura hace fermentar la masa cuando la fermentación produce gas dióxido de carbono que se hincha para arriba. La masa debe ser aumentar en un lugar templado y sin corrientes de aire y cubierta con un paño de cocina limpio para evitar que se forme una corteza).




RECIPE

Based on the Recipe by: Paul Hollywood

Makes 12 Buns


Haga clic aquí para ver y imprimir la Receta en Español
(Click here to print the recipe in English)





Ingredients

  • 500g white flour, plus extra for dusting
  • 1 tsp salt
  • 1 x 7g sachet fast-acting yeast
  • 300ml milk
  • 40g unsalted butter, plus extra for greasing the tin
  • 1 egg
For the filling
  • 25g unsalted butter, melted
  • 1 orange, zest only, grated
  • 75g brown sugar
  • 2 & 1/2 tsp ground cinnamon
  • 150g dried cranberries
  • 100g pistachios
To finish
  • 500g of icing sugar, sifted
  • 2 oranges, zest only, grated
  • 60ml of water

Method


  1. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
  2. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
  3. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
  4. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
  5. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
  6. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon, cranberries and pistachios.
  7. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 4cm/1¾in thick rounds.
  8. Grease a deep roasting tin or baking tray thoroughly with butter.
  9. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
  10. Leave to rise for about 30 minutes in a warm place.
  11. Preheat oven to 200ºC (convection oven).
  12. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
  13. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
  14. Mix together the icing sugar, orange zest and two tablespoons of water. Drizzle the icing over the cooled buns and allow to set before serving.


I can promise you these Buns are worth the effort, they are simply delicious!! As I told you in my last post, this is a long weekend and marked the begining of the many Christmas parties and functions that is the norm during this time.. So on Saturday we attended our 1st Christmas function which was a ´Dessert Party´and I made something very traditional and perfect for the Holiday Season.. I´ll share it with you all on my next Post.. See you soon!! (and thanks for reading!!).  

Puedo prometer que vale la pena el esfuerzo para hacer estos Buns, son simplemente deliciosos! Como les dije en mi última entrada, se trata de un fin de semana largo y marcó el principio de muchas fiestas y reuniones navideñas que es la norma durante este época .. Así que el sábado asistimos a nuestra primera reunión de Navidad, que fue una 'Fiesta del Postre' e hice algo muy tradicional que es perfecto para las vacaciones .. Voy a compartirlo con todos ustedes en mi próxima entrada .. ¡Hasta pronto! (y gracias por leer!!).


Have a blessed week!!/¡Qué tengan una bendecida semana!





20 comments:

  1. Impresionantes, qué delicia, guapa, desde que subiste la foto al face, quería verlos y me han encantado!
    Un besito

    ReplyDelete
    Replies
    1. Me alegro que te guste guapa!! Un besito X

      Delete
  2. I have a serious cinnamon roll craving and these look fantastic! Love it!

    ReplyDelete
    Replies
    1. I have been dreaming of making these for awhile.. so I totally get what you are saying!! Xx

      Delete
  3. Te han quedado unos bollitos con una pinta estupenda Johlene. Yo llevo tiempo queriendo prepararlos pero no encuentro el momento. Será cuestión de ponerse manos a la masa!
    Un beso

    ReplyDelete
    Replies
    1. Gracias Yaiza :-) Te animo, fue más fácil de lo que pensé :-) Dime cuando lo hayas hecho!! Un beso Xx

      Delete
  4. Replies
    1. I´m right there with you.. Long live cinnamon buns!! lol Xx

      Delete
  5. Madre mía por favor, daría lo que fuera por uno de estos, tienen que estar tremendos!!!
    Besotes,
    Isabel.

    ReplyDelete
    Replies
    1. Me alegro que te guste Isabel!!! A mi me gusta mucho chelsea buns/cinnamon rolls :-) Un beso grande Xx

      Delete
  6. These look FABulous! I not only love the flavor combination, but I adore the orange zest addition. So yum!!! I wish I had some of these right now! Have a great week!

    ReplyDelete
    Replies
    1. Thanks Kristi! The orange zest just adds that something special and makes it taste more like Xmas :-) Have a great week too! Xx

      Delete
  7. ¡¡que buenisima pinta Johlene!!

    Regla ( a comer con mamá)

    ReplyDelete
    Replies
    1. Gracias Regla y feliz semana!!! Un beso grande Xx

      Delete
  8. I love the combination of cranberries and pistachios--great thinking putting them in cinnamon rolls! (And I've never heard them called Chelsea Buns, but that's a great name.) Your turned out beautifully!

    ReplyDelete
    Replies
    1. I think ´Chelsea Buns´ is British.. yes.. I´m pretty sure it is.. I recently saw a recipe for cranberry & pistachio biscotti and wanted to try the combination in cinnamon rolls.. it really came out nice and the addition of the orange zest worked beautifully! Have a great week Elizabeth!! Xx

      Delete
  9. I love yeasted rolls that are a little more interesting than plain old cinnamon... These are perfect! Love the pistachios in there, too.

    ReplyDelete
    Replies
    1. Thank YOU! I totally agree that´s why I love experimenting with flavour combinations :-) I´m ready to make many more yeasted recipes.. I love working with dough.. really.. it´s totally therapeutic :-) Xx

      Delete
  10. Qué ricos!!!! ya hace tiempo que veo diferentes combinaciones de rollos pero el tuyo me ha gustado especialmente, tengo que animarme a ellos además es una receta perfecta para la navidad.
    Esta tarde publicaremos nosotras una muuuuuuuuuy navideña!!! :D
    Un beso. Cris

    ReplyDelete
    Replies
    1. Gracias por tu comentario Cris.. tengo ganas para ver tu nueva entrada esta tarde :-) Un beso grande X

      Delete

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