So, partly inspired by Bake Off, and partly because DD2 is getting into cooking, we tried to make Chelsea Buns at the weekend.
It all went horribly wrong at step 1 which was mix the flour, easy bake yeast, sugar and warm milk and leave for 20 minutes and it should go frothy.
It didn't. We thought we'd continue anyway, but although it grew a bit during the later 1 hour proving, the buns ended up more like weird mince pies than bread.
So what did we do wrong? What is it that makes the yeast activate properly? Would the fact that the strong bread flour had a best before of 2013 (when DD1 needed some for food tech) have anything to do with it? (The yeast was new)
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Food/recipes
Disastrous Chelsea Buns
19 replies
TeenTimesTwo · 17/09/2018 11:41
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