Pesto and Cheese Chelsea Buns

 

For this week's bread, I decided to enter into the realms of something that is usually eaten as a sweet option, a Chelsea bun. Instead of the traditional dried fruit filling, I have opted for some pesto and cheddar cheese. However, you could easily change it up such as trying a tomato sauce with mozzarella to make pizza flavoured buns or harissa and feta for a Moroccan take.

Recipe - Makes 12

For the dough:

• 350g strong white bread flour
• 7g fast action dried yeast
• 7g salt
• 240ml water

For the filling:

• 2 tbsp green pesto 
• 60g grated cheddar cheese 

Make the dough by putting the flour in a large bowl, then tip the yeast to one side and salt to the other. Add the water, mixing with your hand until it comes together to a dough. Turn out onto a work surface and knead for 10 minutes or until smooth and elastic. Lightly oil a bowl and place the dough inside. Cover and leave to rise in a warm place for 1  hour or until doubled.

Lightly flour a work surface and tip the dough out onto it. Roll out to a rectangle 40cm wide and 30cm long. Spread the pesto over the top, leaving a 1cm border around the outside. Sprinkle over the grated cheese. With the widest part horizontally in front of you, roll up tightly, pressing well to seal. Lightly flour a sharp knife and trim the ends then cut into 12 equal size pieces. Take each piece of dough and place, cut side down, spaced apart in an 8 inch traybake tin. Cover and leave to rise for 45 minutes. 

Preheat the oven to 200C. When risen, bake the buns for 25 minutes or until browned. Remove and cool before serving.