Coffee & Walnut Chelsea Buns
For the filing & icing:
• 150g walnuts, chopped
• 100g sultanas
• 4 Tbsp light brown soft sugar (55g)
• 1 Tbsp Camp Chicory & Coffee Essence + 1 tsp
• 3 Tbsp icing sugar (45g)
For the buns:
• 200ml whole milk
• 50g butter
• 450g strong white bread flour
• 7g sachet dried yeast
• 50g light brown soft sugar
• 1 medium egg yolk
• 3 Tbsp Camp Chicory & Coffee Essence
• 1 Tbsp maple syrup
Method:
Warm the milk and butter in a small saucepan until butter has melted, set aside.
Place the flour, yeast, sugar and pinch of salt in the bowl of a free-standing mixer fitted with a dough hook. Stir in the milk mixture, egg yolk and Camp essence to give a rough dough the knead for 10 minutes.
Set aside in a greased bowl, cover and leave for 1 hour or until doubled in size. For the filling, mix together the walnuts, sultanas, sugar, 1 Tbsp Camp essence and 2 Tbsp boiling water, set aside.
Knead the dough to knock out any air bubbles then roll out on a lightly floured surface to a 40x30cm rectangle. Spread over the filling and roll up from the long edge. Cut into 12 and place in a lined 28x23cm tin, cut side down leaving space between each one. Cover with clingflim and set aside for 1 hour or until doubled in size.
Preheat the oven to 180°C, gas mark 4. Bake for 20-25 minutes until browned, remove from the oven and brush with maple syrup and allow to cool.
Mix the remaining 1 tsp Camp essence with the icing sugar and 1 tsp water to give a paste just thick enough to drizzle, then drizzle this over the buns to serve.
