Chelsea Loaf | Oh Yum with Anna Olson
You already know how to make the best Cinnamon Sticky Buns, so now it's time to up the difficulty and try this European classic: Chelsea Loaf! Sit back and relax as Chef Anna Olson teaches you all the tips and tricks you'll need to create the best Chelsea Loaf you've ever had! Give the recipe a try and let us know how it tasted in the comments below!
Ingredients
Dough
1 ¼ cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg) instant dry yeast
¼ cup sugar
1 large egg at room temperature
¼ cup unsalted butter, melted
3 ½ cup all-purpose flour
¾ tsp salt
Filling & Assembly
½ cup unsalted butter at room temperature
⅔ cup granulated sugar
⅓ cup packed light brown sugar
1 Tbsp vanilla extract
1 Tbsp finely grated orange zest
1 Tbsp lemon juice
⅔ cup dried currants
½ cup coarsely chopped glacée cherries
½ cup mixed diced peel
Hot Glaze
3 Tbsp water
⅓ cup granulated sugar
1 Tbsp unsalted butter
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by had, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Filling & Assembly
1. For the filling, cream the butter with the granulated and brown sugar until evenly combined. Stir in the vanilla, zest and juice. In another bowl, mix the dried currants, glacée cherries and peel together. Set aside.
2. Turn the risen dough out onto a lightly floured work surface and roll it into a rectangle about 20-x-10 inches. Spread the filling over the entire surface and sprinkle it with the currants, glace cherries and mixed peel. Roll up the dough from the longer side. Cut the dough in half lengthwise and then in half widthwise. Twist 2 pieces of dough together as tightly as possible, then repeat with the other two pieces of dough, then twist both of these pieces together. (don’t worry even some of the fruit falls out – you can sprinkle it overtop once in the pan). Place the twisted dough into a greased 10-x-5-inch loaf pan, cover with plastic wrap and let rise for an hour.
3. Preheat the oven to 350 F. Uncover the loaf and place it onto a parchment-lined baking tray (to catch any drips of filling or fruit). Bake the Chelsea loaf for about 55 minutes, until a rich brown colour. While hot from the oven, prepare the glaze.
Hot Glaze
1. Heat the water, sugar and butter together until the sugar dissolves. Spoon this over the hot Chelsea loaf and then let the loaf cool in the tin for 30 minutes before removing to cool completely.
2. The Chelsea loaf is best enjoyed within a day of baking.
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Ingredients
Dough
1 ¼ cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg) instant dry yeast
¼ cup sugar
1 large egg at room temperature
¼ cup unsalted butter, melted
3 ½ cup all-purpose flour
¾ tsp salt
Filling & Assembly
½ cup unsalted butter at room temperature
⅔ cup granulated sugar
⅓ cup packed light brown sugar
1 Tbsp vanilla extract
1 Tbsp finely grated orange zest
1 Tbsp lemon juice
⅔ cup dried currants
½ cup coarsely chopped glacée cherries
½ cup mixed diced peel
Hot Glaze
3 Tbsp water
⅓ cup granulated sugar
1 Tbsp unsalted butter
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by had, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Filling & Assembly
1. For the filling, cream the butter with the granulated and brown sugar until evenly combined. Stir in the vanilla, zest and juice. In another bowl, mix the dried currants, glacée cherries and peel together. Set aside.
2. Turn the risen dough out onto a lightly floured work surface and roll it into a rectangle about 20-x-10 inches. Spread the filling over the entire surface and sprinkle it with the currants, glace cherries and mixed peel. Roll up the dough from the longer side. Cut the dough in half lengthwise and then in half widthwise. Twist 2 pieces of dough together as tightly as possible, then repeat with the other two pieces of dough, then twist both of these pieces together. (don’t worry even some of the fruit falls out – you can sprinkle it overtop once in the pan). Place the twisted dough into a greased 10-x-5-inch loaf pan, cover with plastic wrap and let rise for an hour.
3. Preheat the oven to 350 F. Uncover the loaf and place it onto a parchment-lined baking tray (to catch any drips of filling or fruit). Bake the Chelsea loaf for about 55 minutes, until a rich brown colour. While hot from the oven, prepare the glaze.
Hot Glaze
1. Heat the water, sugar and butter together until the sugar dissolves. Spoon this over the hot Chelsea loaf and then let the loaf cool in the tin for 30 minutes before removing to cool completely.
2. The Chelsea loaf is best enjoyed within a day of baking.
Subscribe for more video recipes: http://goo.gl/MJV4af
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Channel optimization by TubeBuddy: http://lickst.at/kgoJA05
