Sausage & Cheese Chelsea Buns
Serves: 12
Ingredients
Directions
To make the dough, place all the dry ingredients into the bowl of a stand mixer fitted with a dough hook, ensuring the salt and the yeast are not touching.
Mix briefly to combine then add the water and knead on a low setting for 8-10 minutes. The dough should be coming away cleanly from the sides of the bowl.
Transfer dough to a large bowl that’s been oiled. Cover and place somewhere warm-ish until roughly doubled in size. 45 minutes to 1 hour. (Longer if the space is cooler).
While dough is rising start preparing the filling. Cook the onion over medium heat with a drizzle of oil until soft. Remove onion from the pan and set aside to cool.
Using the same pan, cook the sausages and then set aside to cool. Once cold, cut into 1cm slices, and then each slice into quarters.
Once dough has risen, roll on a lightly floured surface to a rectangle roughly 50 x 30cm. Tip: It’s easier if the longer side is nearest to you as you will be rolling it up from the longer side.
Scatter over the grated Dubliner Vintage, cooked onion and sausage pieces. Make sure these are scattered over the whole piece of dough from edge to edge, except for a 2cm border one the longer edge closest to you.
Starting on the longer side furthest from you, roll up the dough towards yourself. Use a sharp floured knife to cut the roll into 12 even pieces.
Grease the holes of a 12-hole muffin tin with olive oil.
Push each roll, cut-side up, into each hole. Lightly brush the top of the rolls with a little bit of olive oil then cover loosely with oiled cling film. Set aside somewhere warm-ish for about 30 minutes to rise a little.
Pre-heat oven to 200°C / 180°C fan / gas 6.
Bake the Chelsea buns for 20-25 mins until golden and risen. Leave to cool in the muffin tin for about 10 minutes, then run a blunt knife around the edges of each to loosen from the tin and lift out to enjoy while still warm, or cool completely on a wire rack.
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Ingredients
Directions
To make the dough, place all the dry ingredients into the bowl of a stand mixer fitted with a dough hook, ensuring the salt and the yeast are not touching.
Mix briefly to combine then add the water and knead on a low setting for 8-10 minutes. The dough should be coming away cleanly from the sides of the bowl.
Transfer dough to a large bowl that’s been oiled. Cover and place somewhere warm-ish until roughly doubled in size. 45 minutes to 1 hour. (Longer if the space is cooler).
While dough is rising start preparing the filling. Cook the onion over medium heat with a drizzle of oil until soft. Remove onion from the pan and set aside to cool.
Using the same pan, cook the sausages and then set aside to cool. Once cold, cut into 1cm slices, and then each slice into quarters.
Once dough has risen, roll on a lightly floured surface to a rectangle roughly 50 x 30cm. Tip: It’s easier if the longer side is nearest to you as you will be rolling it up from the longer side.
Scatter over the grated Dubliner Vintage, cooked onion and sausage pieces. Make sure these are scattered over the whole piece of dough from edge to edge, except for a 2cm border one the longer edge closest to you.
Starting on the longer side furthest from you, roll up the dough towards yourself. Use a sharp floured knife to cut the roll into 12 even pieces.
Grease the holes of a 12-hole muffin tin with olive oil.
Push each roll, cut-side up, into each hole. Lightly brush the top of the rolls with a little bit of olive oil then cover loosely with oiled cling film. Set aside somewhere warm-ish for about 30 minutes to rise a little.
Pre-heat oven to 200°C / 180°C fan / gas 6.
Bake the Chelsea buns for 20-25 mins until golden and risen. Leave to cool in the muffin tin for about 10 minutes, then run a blunt knife around the edges of each to loosen from the tin and lift out to enjoy while still warm, or cool completely on a wire rack.