Living in exile means not only missing the foods you grew up with, but also falling in love with the foods you encounter in your new home. In an ideal world, you are able to combine the flavours and textures in some sort of fusion – which is what I have tried to do with these chelsea buns, which are, in fact, just tiny nut swirls, or Nußzöpfe.
Those who visit my blog regularly know that I am partial to sweet breads, especially yeasty ones such as the Gugelhupf or the Hefezopf, a crown-shaped braid. Thus chelsea buns have been a particular favourite of mine since moving to England, and I have been making Hugh Fearnley-Whittingstall‘s apple-filled ones for years. So when I suddenly developed this longing for nut-filled yeast breads, I came up with these. I hope you like them as much as we did!
Chelsea Buns with Nuts (makes ca. 20-24)
For the dough:
- 500g plain flour
- 50g caster sugar
- 250 ml / 1/2 pt milk, lukewarm
- 80g butter, melted
- 2 tsp dried yeast
- 1 egg
- 1 pinch of salt
For the filling:
- 250 hazelnuts, coarsely ground or finely chopped
- 200g granulated sugar
- 1 egg
- 1 tsp ground cinnamon
- 2cl rum
- 50g butter, melted
For the glaze:
- 100g apricot jam
Cover with a lid or clingfilm and rest in a warm place until it has doubled in size. This usually takes between 1-2 hours.
Roll out the dough on a work surface that you have dusted liberally with flour. I rolled it out as thinly as I could withour breaking into sweat. Brush the surface with the melted butter and sprinkle the filling evenly all over it before rolling it up.
Bake at 200C for around 30-35 minutes or until golden brown.
Place the hot tin on a cooling rack. In a small saucepan, heat the apricot jam until it begins to bubble and it becomes quite runny; add 2-4 tbs water to make it a runny mixture that you can drizzle over the hot buns.
Leave to cool a little before removing from the tin; serve still warm, though, and enjoy the crunch!