There’s nothing like telling me I can’t do something to make me want to do it. Perhaps most of us are hardwired that way?
At the moment, I just keep hearing about how toxic sugar is, how evil flour is and how my life is being ruined by them both. Except the thing is, I feel good. And I like my life. My body seems to cope just fine with moderate amounts of both without any drama. And did I mention that I LOVE them? In quite a passionate and deeply-needed way.
Maybe it’s just that I’m so far under their spell, that rather than understanding how far they have me trapped in their abyss, all I can see is the absolute delirious joy that I experience as I bite into a floury/sugary concoction that’s freshly baked.
So perhaps biologically they are bad for me, but sometimes, just sometimes, a little bit of naughty can be a whole lotta nice.
Mmwwwwaaaahh aah aah aah aaaaaaaaaahhhhh
Pecan chelsea buns
They’re a bit of work, but a rewarding way to potter about on the weekend.
1 cup luke warm milk
1/3 cup caster sugar
1 tsp instant yeast (just under 1 sachet)
4 1/2 cups bakers flour
1/2 tsp salt
50g butter, melted
1 egg, lightly whisked
Filling
50g butter, melted (this gets brushed over the rolled dough)
1/4 cup brown sugar
1/2 cup pecans, finely chopped
1/2 cup currants
1/2 cup sultanas
1/2 tsp cassia powder (or cinnamon)
1/2 tsp mixed spice
Glaze
1/4 cup caster sugar
just under 1/4 cup water
Pop the warm milk and 1 tbsp of the sugar into a jug, scatter over the yeast, stir and leave it somewhere warm until it goes frothy (about 10 minutes). Meanwhile, in a large bowl, combine the flour, salt and remaining sugar.
Once the yeast mix is ready, pour it into the dry ingredients, along with the melted butter and egg. Use a metal spoon to combine it all into a dough. Turn it out onto a floured surface and knead for 6-8 minutes until the dough it smooth and gorgeous. Pop it into a greased bowl, cover with a tea towel or greased glad wrap and pop it somewhere warm to double in size. (In the winter, I use my car, which is the warmest, least drafty place – but avoid giving anyone a lift anywhere afterwards – they’ll wonder what the yeast smell is). The proving process can take anywhere from 30-60 minutes, depending on the temperature & conditions.
Once doubled, Give the dough a punch with your fist to release the air. Turn it out onto your floured bench and roll it out into a large rectangle.
Brush the dough with the melted butter (from the filling list). Combine the other filling ingredients and scatter them over the entire surface. Roll up the dough from the longest side. Cut into 12 equal pieces. Place cut side down into another greased baking tray. Recover and leave that to prove for another 30 minutes or so.
Preheat the oven to 200C.
Add the glaze sugar and water together in a small saucepan over medium/high heat. Stir to melt the sugar. Once boiling, reduce the heat and simmer it for a couple of minutes to thicken. Set aside.
Remove the cover off the bread and bake for 15 – 20 minutes until golden and springy. Take the buns out of the oven and brush over the glaze (you might not need all of it).
EAT. Enjoy. Makes 12.
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GOT A THERMOMIX? Chuck all the dough ingredients in the bowl and mix speed 6 for 12-15 seconds. Then knead for 6 minutes. Turn out and follow the recipe as normal.
Right then (she says dusting off her floured hands), where’s the wine?
Vegie Smugglers 