Cakes
Turkey, stuffing and cranberry Chelsea buns
Like a self-contained Boxing Day sandwich, this sweet and savoury bun combines classic Christmas flavours in a soft white dough.
Ingredients
- 500g/1lb 2oz strong white flour, plus extra for dusting
- 50g/2oz caster sugar
- 10g/¼oz salt
- 40g/1½oz unsalted butter cut into small pieces, plus extra for greasing the tin
- 2 free-range eggs
- 2 x 7g sachets fast-acting dried yeast
- 150ml/5fl oz lukewarm milk
- 90ml/6 tbsp lukewarm water
- 280g/10oz cranberry sauce
- 300g/10½oz leftover turkey, shredded
- 200g/7oz leftover sage and onion stuffing
Method
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Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
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Mix the ingredients with your hands until a rough dough is formed.
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Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
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Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
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Tip the dough out onto a very lightly floured surface.
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Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
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Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
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Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
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Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
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Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
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Preheat the oven to 200C/400F/Gas 6.
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When the buns are ready, put them in the oven and bake for 15-20 minutes.
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After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
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When ready to eat, pull the buns apart to reveal the soft edges.
Turkey, stuffing and cranberry Chelsea buns