Recipes, re-invented from cooking shows
Black Bomber Cheesy Garlic Chelsea Buns
Prep. Time:
Baking Time:
Total Time:
45 mins
30 mins
3 hours 30 mins
Serves:
12 tear-and-share buns
Tom W created this dish for Great British Bake Off ™ Series 17. Black Bomber cheddar and a garlic butter filling are rolled into a soft enriched dough, baked as tear-and-share buns and brushed with a garlic and herb butter that gives the tops a hint of fried bread. This Fix-It version rolls the doug...
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Ingredients
FOR THE DOUGH: 4 cups (500 g) bread flour, plus extra for rolling
2¼ tsp (1 packet) SAF Red Instant Yeast 1 Tbsp granulated sugar 1½ tsp fine salt 1 cup whole milk, warmed to about 100°F 1 large egg, at room temperature 4 Tbsp unsalted butter, softened, plus extra for the pan
FOR THE GARLIC BUTTER FILLING: 1 stick (½ cup) salted butter, very soft 6 cloves garlic, finely grated ¼ tsp freshly ground black pepper
FOR THE CHEESE: 7 oz (about 2 cups) Black Bomber extra mature cheddar, coarsely grated (or the strongest aged white cheddar available)
FOR THE GARLIC BUTTER AND HERB GLAZE: 4 Tbsp salted butter 2 cloves garlic, finely grated 2 Tbsp flat-leaf parsley, finely chopped 1 Tbsp chives, finely chopped
EQUIPMENT: Stand mixer with dough hook Rolling pin Ruler Offset spatula Unflavored dental floss or strong thread 9 x 13-inch metal pan Instant-read thermometer Aluminum foil Pastry brush
Method
STEP 1: MAKE THE DOUGH
Mix the flour, instant yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Add the warm milk and egg and mix on low until a shaggy dough forms. Knead on medium for 6 minutes, then add the softened unsalted butter a tablespoon at a time and knead 4 to 5 minutes more, until smooth, soft and elastic. Cover and leave in a warm place until doubled, about 1 hour.
STEP 2: MAKE THE GARLIC BUTTER FILLING
Beat the very soft salted butter with the 6 grated garlic cloves and the black pepper until smooth and spreadable. It must be soft enough to spread thinly without tearing the dough.
STEP 3: ROLL THE DOUGH THIN AND WIDE
Knock back the dough, cover and rest 10 minutes. On a lightly floured surface, roll it with a rolling pin to about 16 x 12 inches, cover and rest 5 minutes, then roll on to a 24 x 16-inch rectangle, about 3/16 inch thick, with a long side facing you. Check the size with a ruler.
STEP 4: FILL AND ROLL UP
Spread all of the garlic butter right to the edges with an offset spatula, leaving a ½-inch strip bare along the far long edge. Scatter the grated Black Bomber evenly over the butter. Roll up snugly from the near long edge into a 24-inch log, keeping the turns tight; you should get about five. Pinch the seam closed and lay the log seam-side down.
STEP 5: CHILL AND CUT
Chill the log on a tray for 15 minutes to firm the butter. Slide a length of unflavored dental floss or strong thread under the log, cross the ends over the top and pull to cut 12 buns, each about 2 inches wide.
STEP 6: PROOF THE BUNS
Butter a 9 x 13-inch metal pan and arrange the buns cut-side up in four rows of three, slightly apart. Cover and leave to rise until puffed and touching, 45 to 60 minutes. Heat the oven to 375°F.
STEP 7: MAKE THE GLAZE
While the buns rise, melt the 4 Tbsp salted butter over low heat, stir in the 2 grated garlic cloves and cook 1 minute without browning. Take off the heat and set aside.
STEP 8: BAKE
Bake 25 to 30 minutes, until deep golden and the centers read about 195°F on an instant-read thermometer. Let the cheese at the cut edges catch to golden bits; tent loosely with aluminum foil only if the tops darken before the centers are done.
STEP 9: GLAZE AND SERVE
Stir the parsley and chives into the warm garlic butter and brush it generously over the buns with a pastry brush as soon as they come out of the oven. Cool in the pan 10 minutes, then serve warm, pulled apart at the table.
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Instructions
FOR THE DOUGH:
4 cups (500 g) bread flour, plus extra for rolling
2¼ tsp (1 packet) instant yeast
(/interesting-ingredients/saf-red-instant-yeast)1 Tbsp granulated sugar
1½ tsp fine salt
1 cup whole milk, warmed to about 100°F
1 large egg, at room temperature
4 Tbsp unsalted butter, softened, plus extra for the pan
FOR THE GARLIC BUTTER FILLING:
1 stick (½ cup) salted butter, very soft
6 cloves garlic, finely grated
¼ tsp freshly ground black pepper
FOR THE CHEESE:
7 oz (about 2 cups) Black Bomber (/interesting-ingredients/black-bomber-cheese)extra mature cheddar, coarsely grated (or the strongest aged white cheddar available)
FOR THE GARLIC BUTTER AND HERB GLAZE:
4 Tbsp salted butter
2 cloves garlic, finely grated
2 Tbsp flat-leaf parsley, finely chopped
1 Tbsp chives, finely chopped
EQUIPMENT:
Stand mixer with dough hook
Rolling pin
Ruler
Offset spatula
Unflavored dental floss or strong thread
9 x 13-inch metal pan
Instant-read thermometer
Aluminum foil
Pastry brush
Heading 5
Ingredients
STEP 1: MAKE THE DOUGH
Mix the flour, instant yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Add the warm milk and egg and mix on low until a shaggy dough forms. Knead on medium for 6 minutes, then add the softened unsalted butter a tablespoon at a time and knead 4 to 5 minutes more, until smooth, soft and elastic. Cover and leave in a warm place until doubled, about 1 hour.
STEP 2: MAKE THE GARLIC BUTTER FILLING
Beat the very soft salted butter with the 6 grated garlic cloves and the black pepper until smooth and spreadable. It must be soft enough to spread thinly without tearing the dough.
STEP 3: ROLL THE DOUGH THIN AND WIDE
Knock back the dough, cover and rest 10 minutes. On a lightly floured surface, roll it with a rolling pin to about 16 x 12 inches, cover and rest 5 minutes, then roll on to a 24 x 16-inch rectangle, about 3/16 inch thick, with a long side facing you. Check the size with a ruler.
STEP 4: FILL AND ROLL UP
Spread all of the garlic butter right to the edges with an offset spatula, leaving a ½-inch strip bare along the far long edge. Scatter the grated Black Bomber evenly over the butter. Roll up snugly from the near long edge into a 24-inch log, keeping the turns tight; you should get about five. Pinch the seam closed and lay the log seam-side down.
STEP 5: CHILL AND CUT
Chill the log on a tray for 15 minutes to firm the butter. Slide a length of unflavored dental floss or strong thread under the log, cross the ends over the top and pull to cut 12 buns, each about 2 inches wide.
STEP 6: PROOF THE BUNS
Butter a 9 x 13-inch metal pan and arrange the buns cut-side up in four rows of three, slightly apart. Cover and leave to rise until puffed and touching, 45 to 60 minutes. Heat the oven to 375°F.
STEP 7: MAKE THE GLAZE
While the buns rise, melt the 4 Tbsp salted butter over low heat, stir in the 2 grated garlic cloves and cook 1 minute without browning. Take off the heat and set aside.
STEP 8: BAKE
Bake 25 to 30 minutes, until deep golden and the centers read about 195°F on an instant-read thermometer. Let the cheese at the cut edges catch to golden bits; tent loosely with aluminum foil only if the tops darken before the centers are done.
STEP 9: GLAZE AND SERVE
Stir the parsley and chives into the warm garlic butter and brush it generously over the buns with a pastry brush as soon as they come out of the oven. Cool in the pan 10 minutes, then serve warm, pulled apart at the table.
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