hello and welcome to the faceless cook today we're going to making Josie buns now I want to be what a scared of Chelsea buns because the method to make it requires a yeast risen dough but hopefully today I will be able to show you that it's actually not that complicated and certainly is not something to be scared of so to make them you will need 500 grams of white flour with one teaspoon of salt mixed into it you will also need 7 grams of yeast now this is dried ordinary baker's yeast you can also use one packet of ready-to-use vitamist if you're even more unsure of this and you really really want to make sure this all wise I would recommend that but trust me this works just fine you also need 1 egg 40 grams of butter 300 milliliters of milk and mixed bites and cinnamon now this is only for the dough there were some filling that goes within this and I will talk about that once we get to it so first stage we have our flour and our salt mixed in here what you want to do now is add in our yeast just using a spoon stir it around now this dip is not a lot from other Chelsey fun recipes in that they recommend that you make a well in the center and when you add your liquids which we will do in a bit you added into that well as well now if you are using that ready packet yeast which is about 7 grams that is perfectly fine to follow and you can do that if you're using this one however it can clump and it can cause some work even though there's no need for it and if you are even more unsure you can put the yeast into the milk and butter which we're about to warm up on the hub until it is until whatever the butters melted and you can add the yeast things back to activate it if you so wish but I assure you this will work alright speaking of we're now going to put on milk and butter into a pan on the hub and wait until it's melted our butter and milk have been warmed up the butter has melted completely before we add this to our mixture however this is completely optional but I like to add a little bit of the spices that we will use in the filling later on to the pastry or the dome rather this is simply to impart a little more flavor into it so we'll add a little bit of cinnamon not much just about I'd say that's roughly a teaspoon and a half and a little less of mixed spice that's a half a teaspoon then we mix that in mix I'm riding the egg then we add our egg and we add our butter and milk now this must be warm but not too you want it warm enough to help activate these but you don't want it to be too hot that it kills it off so you now mix this together until it is a dope and once it is a dough we all get on to kneading it now as you can see I've already started to use my hands well my hands yes instance okay this I would recommend using a heavy Bowl if you have one sadly this is all I have to hand so I will need to hold on to this side for a bit but basically once it starts becoming a dough here comes the most laborious part of it you need to knead it for ten minutes or so until it becomes elastic five to ten minutes really you'll know when it is because it sticks to your fingers at this point in time you can add more flour if you wish you can also turn this onto a well floured table but it's easier and far less messy simply need it within the bowl situation now kneading techniques everyone has their own we're doing it I pursue just like to mess about with it as much as possible you're basically trying to activate the gluten which is the opposite of what we're trying to with a shortbread last week lessons on insuring rather that you have a springy dough this is what traditional kneading looks like and it's a perfectly good method to use this or indeed for primitive but personally I like to simply stretch from my hands like so until it reaches the stage where it's not sticking to as much as you can see that was much less that sticking to my hands at this point of time so no it's not oh it's ready we simply put it into the bowl get as much of it off of our hands as possible form it into a rough ball and cover it up and put it in a warm place to rise for an hour writing is simply when the yeast becomes active and start creating air bubbles thus in an hour this should have doubled in size if yours hasn't it's likely that they are you've left it hadn't been warm enough or has been too warm and simply move it to a slightly cooler or warmer area and leave to another half hey so it has been an hour now and it's had a chance to bite so let's have a look at it yes now as you can see this has all but doubled in size so now what we have to do is knock it back this is why don't actually know what it does but it's necessary because we're going to be rolling it out and don't worry it will get another chance to rise in a bit so that's sufficiently knocked back now we need to roll it okay so as you can see I put it on the table and you may be confused as to why there's no flour now my base thing for this is very simple I've run out of flour I have instead all over the table and the bowling pin now it works perfectly fine and I have done this before but you have to bear in mind it will be slippery and the table will be hard to clean at the end of it but it will work just fine so at this point what we're aiming to do is make this into a large rectangle enlarges you want it to be depending on how many we want to get out of this you should be up to get at least ten bones out of this just the heads up feel free to stretch and move it around as much as possible all right as you can see we have managed to get this out to a very large rectangle we should be able to get more than ten out of this so whilst I was waiting for the dough to rise I prepared a mixture of brown sugar about 75 grams two to three four cinnamon teaspoons and one teaspoon of mixed spice but basically you can do what you want you can mix whatever one you need to have cinnamon in there that is a predominant flavor and you can also add ground ginger another thing you can do at this stage is add dried fruits as is traditional within a Chelsea bum however one I do not have any and two personally I prefer without so in this instance we shall not happen so before you add that on you must add about 25 grams of melted butter there's an awful lot of fat and butter and sugar in this part of the recipe ideally you should have a pastry brush to brush with at this point but unfortunately I don't have one so this spatula will work just fine alright now this is buttered up so we liberally sprinkle on extra technically speaking you can use the same methodology to create cinnamon buns but this basically is it's a simplified version of it and as you could probably notice within the pastry itself what the dough there are little flecks of the yeast that you can see that's perfectly normal there is no need to panic over it so you just scatter your cinnamon your mixed spice preferably your ground ginger as well but once more haven't got it sadly and you just love it it under way my hands are incredibly clean I make sure and then what you do very simply it's roll it up as tightly as you can the tighter you roll it the neater it looks and the more impressive looks as well and this obviously creates this world effect so let's roll these up now this is rolled up you take a sharp knife and you simply cut it into roughly centimeter and a half two centimeter thick now the size of this won't do to the thinness of it will produce a very tightly packed but smaller bun you can make these bonds bigger you can make them whatever size you want them to be so we'll just cut these no now as you can see I put these onto a very lightly greased baking tray and these now need to rise for ten minutes as you can see I wasn't able to put all of them on there but I will simply space these out so these two will have time to rise and they will then be replaced on here when it comes to their time to me touch but these were quite 10 minutes because when you knock back the dough to roll it out you knocked the air out of it and you want some of that air to come back into it so that you have a slightly fluffy texture to it so t-tau not good enough with that ten minutes and in the meantime you need to pre-heat your oven to 190 centigrade or 375 Fahrenheit or gas mark 5 ok these putts a chance to rise for 10 minute as you can see they are slightly puffy the ones that didn't fit onto this tray and a few of the extras on here I put onto another baking tray that I found these marked ones the oven for 20 to 25 minutes or until they're golden brown or until you can stick a skewer all the way through one and it comes out with no don't greenness but the sugar inside should have melted and amalgamated with the space so these were just going for you so bottles are now baking in the oven and as I said they will take 20 to 25 minutes so we should get oh they're that they're the bands that are baking or in the oven and they will take sometimes so what's waiting for them to bake we shall make the glaze which is the final component of this now it's basically condensed milk and in theory I suppose you can brush it with heated up I haven't done this personnel would recommend it I think this is slightly looser and slowly easy to close with so because I counted I have roughly 20 instead of 10 as I usually yield no idea why sometimes it's just a flower I have roughly a hundred milliliters of milk honest I haven't precisely measured it but you pretty much judge by eye how much you think you'll need it's going to produce a lot so if you have ten I would recommend about three tablespoons of milk or two tablespoons of castor sugar yes roughly three tablespoons castor sugar in that and then you simply boil it on the hob and then you let it simmer for four minutes then once the buns out of the oven we can finish off with the glazing process all right and as you can see these I've now finished baking and are now waiting to cool basically but before they talk all you need to get your glaze that you've made it should look something like this a slightly thicker texture but still quite runny and using a pastry brush or spoon you simply splash a bit on every single and that's the fun course this will add the last little extra bit of sweetness to the pastry itself because remember that pastry is unsweetened and it will simply just add another taste to the finish and here our finished buns now usually the glaze does set more opaque Iban a little know when it's and so these ones won't glaze look quite so much if you make more of the glaze you will get the opaque glistening look that you usually do get also if you add food they look more like traditional Chelsea buns but to me and having already tasted a little bit I Percy so best eaten with a lovely cup of tea at around 3:45 or whenever you want now if you have a lot of them like I have here you can keep them in a box like this for up to a week I would say before you rid of dry mouth oh you can freeze them like this they'll be frost and freeze beautifully so I hope you've enjoyed this episode of the face let's cook and I hope to see you again next week good bye for now