I hate Paul Hollywood. I think he’s a slimy greaseball of a pompous A-Hole. And mostly he burns everything. But, I have to admit that his recipe for Savoury Chelsea Buns has been the basis of quite a number of my bakes over the years. I once went the whole hog and put basically an entire Christmas Dinner, gravy and all into one of these babies. I have also used the basic enriched dough recipe for a number of other bakes like this garlic loaf I made for the Band of Bakers comfort food event in November last year. I tweak the method a bit – yeast in warm water for a bit first – my life is too short to be faffing around with super long proves etc.
Updated 19/7/2016 – So I made this as my contribution to my baking birthday party on a super hot Saturday in July and I managed to take some ‘in progress’ photos which I have now added. The photos are for a white spelt version which I made using a regular processor (I would not recommenced that, I’m going to buy a bread-maker!)
Be warned, when I say super garlicky, I mean it. And some. And then a bit more.
Serves 10 – Maybe 2 if you’re greedy 🙂
Ingredients – For the Dough:
90ml (6 tbsp) Water
2 x 7g sachets Fast-Acting Dried Yeast
500g Strong White Flour – I sometimes substitute White Spelt Flour
50g Caster Sugar
1 tbsp Sea Salt Flakes
40g Salted Butter or Low Fat Spread
140ml Skimmed or Semi-Skimmed Milk
Ingredients – For the Filling and Topping:
250g Salted Butter
3 tbsp Garlic Paste
1 tbsp Sea Salt Flakes
150g Pre Grated Mozzarella Cheese
To make the bread:
Add 6 tbsp of fairly warm (not hot) Water to a small bowl and add 2 x 7g sachets Fast-Acting Dried Yeast and 50g Caster Sugar. Whisk to combine a little (it won’t combine properly) and set aside.
Measure 500g Strong White Flour and 1 tbsp Sea Salt Flakes into a large mixing bowl and stir to combine.
Tip – If you have stand mixer or a processor with a dough hook, this is an ideal time to use it. Some electric hand whisks also come with dough hooks in which case break those out after the next step. You can stir and knead by hand but why would you if you don’t have to?!
Add 40g Salted Butter or Low Fat Spread, 2 Eggs, the by now frothy yeast and water mix and 140ml Skimmed or Semi-Skimmed Milk to the flour and stir until a dough is formed.
Tip – The dough will be quite soft and sticky – this is a good thing!
Knead the dough until is it smooth and super stretchy – a good 10 minutes if kneading by hand, if not a bit longer – 5 to 7 minutes if using an electric mixer.
Tip – Knead the dough on a floured surface but try not to add too much extra flour to the dough as this will dry it out. If it feels like its getting a bit dry, knead in a little more milk or water.
Leave the dough in a large covered bowl somewhere warm for about an hour to rise – it should about double in size.
Tip – You can just leave this on the side in the kitchen but it’ll take twice as long. An airing cupboard or similar is ideal but I don’t have one so I usually put one of my ovens onto a super low heat and pop it in there – I’ve been burnt by doing this on occasion by being impatient and its started to cook the dough a little by having it on too high a heat. Don’t do this! You could also warm the oven a little, pop the dough in and then turn the oven off – just don’t keep opening the door to let the residual heat out.
While the dough is rising, make the garlic butter and cheese mix per the below instructions.
Once doubled, take off the covering and give the dough a good punch. You don’t actually need to be aggressive but these opportunities are rare so go for it (imagine it’s Farage’s face -Ooh topical!).
Tip the dough out onto a floured surface and give it a quick light knead. No need for electric power here.
Cut the dough into 4 equalish size pieces and place 3 back under a covering for the time being. Roll the fourth piece into a rectangle about 1/2 cm thick. It will fight back, keep going, it will roll out and stay eventually.
Take 1/4 of the garlic and cheese mix and spread over the rectangle of dough – try and make it a fairly evenly spread and right to the edges.
Using the sharpest knife you have, cut the square into 12 smaller squares (3 x 4). Stack the 12 squares one on top of the other.
Tip – Make 2 stacks of 6 if its looking precarious.
Take a 2lb loaf tin with greaseproof liner and rest it upright on one end if you can.
Take the stack of dough and place into the loaf tin.
Repeat the process with the other 3 sections of dough. The loaf tin should now be full to the top and can be put the right way up. Make the last square you put in the wrong way round so the cheese mix is facing inwards and not the outside edge of the tin.
Tip – You could also make these into Chelsea bun style rolls or even like a swiss roll or monkey bread for different effects.
Lightly cover the tin and leave to rise, exactly the same as before for 1 hour. The dough should puff out and fit snugly in the tin.
After 50 minutes, preheat the oven to 200c or equivalent.
Bake the loaf in the preheated oven for 20-30 minutes (I popped the loaf tin in a larger roasting tin to catch buttery drips) until golden brown. When nearly finished, smear the top of the dough with the reserved garlic butter and pop back in the oven for a minute or two until the butter has melted.
Eat warm. Try not to eat it all. Sod it, eat it all. Have no fear of vampires for circa a week.
To make the filling and topping:
Take 250g Salted Butter which is room temperature or a little softer and mix in 3 tbsp Garlic Paste and 1 tbsp Sea Salt Flakes.
Tip – If you use the microwave to soften the butter, I usually do, I’m not organised enough to take it out the fridge in advance, cut it into small squares first and spread them out on a plate. Blitz for no more than 5 seconds at a time. This way its more evenly softened rather than big block which will melt on the outside and stay solid in the middle.
Reserve about a 5th of the mixture and set aside.
Stir in 150g Pre Grated Mozzarella Cheese to the bulk of the garlic butter.
Tip – Don’t be tempted to use fresh Mozzarella cheese here, it’ll be far too wet as would cream cheese or any other soft cheese like brie. The pre grated stuff has all the joy and stringyness of mozzarella but it’s quite dry – also best for pizza toppings I think. You could however use something stronger like cheddar or gouda but you’ll lose some of the gooey joy.
Let me know what you think in the comments!
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