📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Great video! I like that you explain the science behind it too! I can’t wait to make these babies ❤️thanks for sharing the video and your time making it
Baked this today - I made “mixed spice” using cinnamon, nutmeg, mace, cloves, coriander, ginger and allspice and I included some diced dried apricot in the mix. Rolling it up was slightly challenging as it was “lumpy” due to the dried fruit and candied peel. I wasn’t sure if could still use dental floss to cut the rolls, but it was a success 👍. I did apply the hot sugar glaze and the lemon icing. Had to test the flavor combination and it was perfect with the soft and fluffy interior. Will be sharing with family. Thank you for sharing this recipe. photo has been posted.
These are a ton of work but they turned out great. I soaked raisins and dried hibiscus flower in some Pinot Noir and added a little bit of orange peel for a sort of sangria flavor profile (you couldn't taste the wine in the final product). I will try getting them to the near final step and refrigerating them overnight so I can have fresh buns for the morning instead of lunch time. Thanks for the great recipe! My neighbors love me for this one.
That combo sounds super tasty! :)) I hope your cold fermentation experiment goes well. It should be ok. And if it fails the first time at least you'll know went wrong and work from there. I'd say refrigerate them right before final proofing.
I plan to make this on the weekend. I just have a plain old electric oven without fan. Is there an adjustment for time and temperature? BTW I'm thinking of doing a "sangria" version with wine soaked raisins & hibiscus and cinnamon.
No need to adjust the time or temperature. I baked these quite dark so you can easily bake with no fan and get the same result. Let me know how it goes :)
Hello, thank you for the reply about the starter and the spread butter. Now I know why i felt that spreading buttr at rolling and shaping did make a diff with the final product. I stopped adding butter in dough because it did make the rise longer and dried out the bread. I made a dough last night [long proof night] using coconut flakes, chopped cranberry, raisins, walnuts, vanilla pdr and pistachio pudding mix. NOT sliced into rolls but rolled into buns. This was my interpretation of a chelsea mix. Great result, but I did have a longer knead time to get the desired ball and dough texture.....Since the crunchy bits were last at rolling/shaping, wondered why it took longer?? Would it be the powders added b4 bulk fermintation?
That could be tricky as it could over ferment. I would say cut down the fermentation time by 1/3. Roll the dough, fill it, cut it, etc. Then cover and put it straight in the fridge. Then bake the following day right out of the fridge.
@@ChainBaker Thanks!! That helps a lot. I live in Hawaii so fermentation time is generally much faster than recipe suggestions so I have to watch my bakes like a hawk.
HI, quik question why do you make the flying pre ferment for buns? That step Ive not seen for making anything really but lean doughs...and is it like using the tangzhong method/step? oh an one more, since adding butter shortens the strands, why is it added at all until the final shping and rolling? no one ever says why what is... Ive left it out til the final shaping for lets say 10 batches, but always wondered it went in before. Thanks in advance :L)
Yes, it makes the buns lighter and fluffier and it speeds up fermentation too. Yudane or tangzhong can be used instead. You mean the butter I spread inside before rolling up the dough? That does not have any impact on the gluten. It's just there to separate the layers of dough.
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Great video! I like that you explain the science behind it too! I can’t wait to make these babies ❤️thanks for sharing the video and your time making it
Baked this today - I made “mixed spice” using cinnamon, nutmeg, mace, cloves, coriander, ginger and allspice and I included some diced dried apricot in the mix. Rolling it up was slightly challenging as it was “lumpy” due to the dried fruit and candied peel. I wasn’t sure if could still use dental floss to cut the rolls, but it was a success 👍. I did apply the hot sugar glaze and the lemon icing. Had to test the flavor combination and it was perfect with the soft and fluffy interior. Will be sharing with family. Thank you for sharing this recipe. photo has been posted.
Another great recipe - the soaking of the fruit really makes a difference. and the flying sponge seems to make the buns extra soft
These are a ton of work but they turned out great. I soaked raisins and dried hibiscus flower in some Pinot Noir and added a little bit of orange peel for a sort of sangria flavor profile (you couldn't taste the wine in the final product). I will try getting them to the near final step and refrigerating them overnight so I can have fresh buns for the morning instead of lunch time. Thanks for the great recipe! My neighbors love me for this one.
That combo sounds super tasty! :)) I hope your cold fermentation experiment goes well. It should be ok. And if it fails the first time at least you'll know went wrong and work from there. I'd say refrigerate them right before final proofing.
Oh wow, i will try this method to make bread. Your video is amazing
Thank you so much! Any questions let me know ;)
I plan to make this on the weekend. I just have a plain old electric oven without fan. Is there an adjustment for time and temperature? BTW I'm thinking of doing a "sangria" version with wine soaked raisins & hibiscus and cinnamon.
No need to adjust the time or temperature. I baked these quite dark so you can easily bake with no fan and get the same result. Let me know how it goes :)
Hello, thank you for the reply about the starter and the spread butter. Now I know why i felt that spreading buttr at rolling and shaping did make a diff with the final product. I stopped adding butter in dough because it did make the rise longer and dried out the bread. I made a dough last night [long proof night] using coconut flakes, chopped cranberry, raisins, walnuts, vanilla pdr and pistachio pudding mix. NOT sliced into rolls but rolled into buns. This was my interpretation of a chelsea mix.
Great result, but I did have a longer knead time to get the desired ball and dough texture.....Since the crunchy bits were last at rolling/shaping, wondered why it took longer?? Would it be the powders added b4 bulk fermintation?
It could be the ingredients you used. The more you add the more they inhibit gluten formation and that is why it may take longer to knead sometimes.
Excited to try this - is there a stage in the process where one could refrigerate over night to bake them fresh in the morning?
That could be tricky as it could over ferment. I would say cut down the fermentation time by 1/3. Roll the dough, fill it, cut it, etc. Then cover and put it straight in the fridge. Then bake the following day right out of the fridge.
@@ChainBaker Thanks!! That helps a lot. I live in Hawaii so fermentation time is generally much faster than recipe suggestions so I have to watch my bakes like a hawk.
I LoVe tHiS ReCiPe! ThAnK YoU :) :P
Can this recipe be done in a stand mixer or only by hand?
All of my recipes can. Here is a guide on it - ua-cam.com/video/a0sbfWRhSU8/v-deo.html
HI, quik question why do you make the flying pre ferment for buns? That step Ive not seen for making anything really but lean doughs...and is it like using the tangzhong method/step? oh an one more, since adding butter shortens the strands, why is it added at all until the final shping and rolling? no one ever says why what is... Ive left it out til the final shaping for lets say 10 batches, but always wondered it went in before. Thanks in advance :L)
Yes, it makes the buns lighter and fluffier and it speeds up fermentation too. Yudane or tangzhong can be used instead. You mean the butter I spread inside before rolling up the dough? That does not have any impact on the gluten. It's just there to separate the layers of dough.
👌