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The Great South African Bake Off

Thyme, porcini and coppa rolls and Chelsea buns

Recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Thyme, porcini and coppa rolls:

  • 30g dried porcini
  • 400ml boiling water
  • 500g bread flour
  • 200g whole wheat flour
  • 2tsp salt
  • 2 packets yeast
  • 2tsp chopped fresh thyme, plus a little extra for garnish
  • 120g chopped coppa
  • 2 eggs, beaten
  • Sea salt, to taste

Chelsea buns:

  • 500g bread flour
  • 1tsp salt
  • 1 packet yeast
  • 300ml milk
  • 40g unsalted butter
  • 1 egg

Filling:

  • 25g unsalted butter
  • 75g soft brown sugar
  • 2tsp cinnamon
  • 1 lemon, zest
  • 100g walnuts
  • 40g citrus peel
  • 100g dried cranberries

Lemon icing:

  • 4tbsp smooth apricot jam
  • 100g icing sugar
  • 2tsp lemon juice
  • 100g cream cheese

Preparation method

Thyme, porcini and coppa rolls:

  1. Pour boiling water over the mushrooms to hydrate.
  2. Place flour, salt, yeast and thyme in a bowl and mix well.
  3. Make a well in the flour mixture.
  4. Drain the mushrooms, preserving the liquid.
  5. Chop mushrooms roughly and place in the well
  6. Add lukewarm water to mushroom liquid to 450ml.
  7. Pour into well.
  8. Mix all together to make soft dough.
  9. Add the chopped coppa and knead for 10 minutes.
  10. Divide into 12 equal rounds rolls and place on floured baking tray.
  11. Loosely cover with cling film and prove until doubled in size.
  12. Preheat oven to 220°C (fan).
  13. Egg wash the rolls and sprinkle with fresh thyme and sea salt.
  14. Cut a cross into the top of each roll.
  15. Place in oven and bake for +/- 20-minutes, until rolls are golden brown and hollow sounding.
  16. Serve warm.

Chelsea buns:

  1. Warm milk and butter over low heat to melt the butter.
  2. Leave to cool until it is lukewarm.
  3. Sieve the flour and salt into bowl and add the yeast.
  4. Add the milk and egg to the flour mixture, and mix until soft dough.
  5. Tip onto floured surface and knead for 5 minutes, until dough is smooth and elastic.
  6. Lightly oil a bowl. Place dough in bowl and cover with cling film. Allow to double in size.
  7. Lightly grease a baking tray.
  8. Knock the dough back, and roll into a flat rectangle +/-½cm thick.
  9. Brush with melted butter and sprinkle with brown sugar, cinnamon, zest, dried fruit and nuts.
  10. Roll into a tight cylinder and cut into 12 equal slices.
  11. Place on greased pan and leave a space between each bun.
  12. Cover with a tea towel and allow to rise for 30 minutes.
  13. Preheat oven to 190°C (fan).
  14. Bake the buns for 20-25 minutes, until golden brown.
  15. Remove from oven, brush with apricot jam and leave to cool.
  16. Drizzle with lemon icing.

Lemon icing:

  1. Mix together the sifted icing sugar and lemon juice.
  2. Add a little water if the icing is too stiff.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.