The Seventh Day of Christmas - Turkey, stuffing and cranberry Pull Apart (aka Chelsea buns)
Author: The Turkey Man Date Posted:19 December 2017
- Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
- Mix the ingredients with your hands until a rough dough is formed.
- Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
- Place the dough into a clean, oiled bowl, cover with a damp tea towel and leave to rise for one hour.
- Tip the dough out onto a very lightly floured surface.
- Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
- Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
- Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
- Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
- Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
- Preheat the oven to 200C/400F/Gas 6.
- When the buns are ready, put them in the oven and bake for 15-20 minutes.
- After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
- When ready to eat, pull the buns apart to reveal the soft edges.