Chelsea Buns con Ciligie e Albicocche Secche

Finalmente la prima ricetta dell'anno firmata Regno Unito.
Ieri ci siamo riuniti per l'ora del the e abbiamo provato questa ricetta del classico Chelsea Bun tratta dal libro di Tania Ramsey Real Family Food. Ramsey? Non mi suona nuovo. E certo, è la moglie di Gordon. Tutta la famiglia è ai fornelli. Abbiamo accompagnato questo dolce morbidissimo con clotted cream e confettura di lamponi..semplicemente delizioso! Vi riporto la ricetta originale in inglese che mi ha passato gentilmente la mia amica Catriona. Vedo in giro per la blogosfera che molte di voi non hanno problemi nè di traduzione, nè di conversioni di peso.
Potete dare anche un'occhiatina qui con passaggi chiari e traduzione italiana di una ricetta simile.

Chelsea Buns

(From: “Tana Ramsay’s Real Family Food”)

For the Yeast Mixture: For the Filling:

2 X 7g sachets dried yeast 50g butter

1 tbsp plain flour 25g soft brown sugar

1 tsp caster sugar 100g currants (or soft dried apricots)

375ml warm milk 100g sultanas (or dried cherries)

For the Dough: For the Icing:

550g plain flour 50g caster sugar

1 tbsp caster sugar 1 tbsp water

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp mixed spice

50g butter

1 egg

1. Begin by waking up the yeast! Put the yeast, flour and sugar in a small bowl and slowly pour in the warm milk, stirring all the time. Put to one side for 10 minutes until frothy.

2. Put the dry ingredients for the dough into the bowl of an electric mixer.

3. Melt the butter.

4. When the yeast mixture is ready, pour into the mixer bowl containing the flour, sugar amd spices. Add the melted butter and egg. Turn the mixer on at its lowest setting and leave to work for 10 minutes. Alternatively, knead by hand for 10 minutes.

5. Place the dough in a large, greased bowl, cover with a clean cloth and leave in a warm place for an hour until doubled in size.

6. While this is happening make the filling simply by melting the butter, stirring in the brown sugar and finally the fruit.

7. When the dough has risen sufficiently, turn it out onto a floured surface and knead for a minute.

8. Roll the dough out into a flat rectangle measuring approx. 20 x 40cm

9. Spread the fruit filling evenly over the dough, leaving a 2cm inch border. Carefully roll it up, starting from the longest side. Fix the ends by brushing water on the join.

10. Cut the long roll into 9 pieces and arrange the slices, cut side up, in 2 greased 23cm cake tins.

11. Cover and leave in a warm place for a further 30mins while the dough rises a little. Preheat the oven to 180⁰C.

12. Make the icing by mixing together the caster sugar and water. Spread over the buns and bake for 30 mins then leave to cool for 10 mins before transferring to a wire rack.

13. You can also if you like brush the warm buns with maple syrup, honey or a sugar glaze at the end.