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Danish Pastries

500 grams Allinson Premium White Very Strong Bread Flour

50 grams Butter

1 sachet Allinsons Easy Bake Yeast 1 x 7g sachet

1 tsp Salt
1 tsp Billington's Granulated Sugar

2 Eggs Beaten

150 ml Water Warm

300 grams Butter Cubed

Glace cherries, blackcurrant jam. To decorate and fill

White glace icing, pecan nuts, chopped lemon zest. To decorate and fill


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1. Place the flour, 50g/2 oz butter, yeast, salt, sugar, eggs and water into a bowl mix into a
smooth dough, rest in the fridge 10 minutes.
2. Roll the dough into a rectangle and dot with the 300g/10 oz butter, fold over 3 times, seal
3. Roll and fold 3 more times in the same direction.
4. Roll into one large rectangle, then cut out squares, fill with jam and seal. Preheat the oven to
220°C/fan 200°C/gas mark 7
5. Place onto a greased baking tray prove until double in size. Bake for 15 minute
6. Cool then decorate with nuts and icing.

Chelsea Buns

Recipe Submitted By: bakingmad

The secret ingredient in this recipe is Billington's Light Muscovado Sugar in the filling. It adds a
special buttery fudge flavour to these buns. Enjoy on the day of making or try toasted the day
after to warm up the special filling.

250 grams Allinson Premium White Very Strong Bread Flour For the Dough

1 tsp Salt For the Dough

1 tsp Billington’s Unrefined Golden Caster Sugar For the Dough

1 tsp Allinsons Easy Bake Yeast For the Dough

25 grams Butter Diced For the Dough

100 ml Milk Warmed, For The Dough

1 Egg For the Dough
125 grams Mixed Currants, Sultanas And Raisins For The Filling

50 grams Billington’s Unrefined Light Muscovado Sugar For The Filling

15 grams Butter For The Filling

Runny Honey To Glaze

Billington's Golden Caster Sugar To Sprinkle


* Click on the text to highlight the different stages as you go along,

or click the button above to enlarge all text

1. Grease an 18cm / 7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a
large bowl. Rub in 25g / 1oz butter. method tip
2. .In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and
stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 minutes on
a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little
more flour.
3. Turn the dough out onto a floured surface and roll out to a 30 x 23 cm/ 12 x 9 inch rectangle.
4. Prepare the filling: Mix the dried fruit with the soft light brown sugar. Melt the remaining butter
and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough,
leaving a 2.5cm/ 1 inch border around the edge of the dough.
5. Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to
seal and then cut into 12 slices.
6. Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for
1 hour or until doubled in size.
7. Pre heat the oven to 190ºC/ fan 170ºC/ Gas Mark 5. Bake for 30 minutes or until risen and
8. Remove from the oven and brush with honey and sprinkle with Golden Caster sugar whilst
they are still hot. Then cool on a wire rack. method tip