Social Distancing Low Sugar Chelsea Buns made with Soured Milk and Homemade Calamansi Jam
250g bread flour
7g instant dry yeast
3g ground Himalayan rock salt
1 teaspoon dry mixed herbs
2-3 tablespoons of sunflower cooking oil
Soured milk (or fresh milk, if your is not on the turn), according to texture of the dough
A sprinkle of ground cinnamon
A handful of mixed dried fruit: raisins, sultana and cranberries
I always prepare the filling first, which is to soak the dried fruits. Placing the dried fruits and the ground cinnamon in a bowl, I have added 2 tablespoons of Calamansi lime jam, which we made the other day using the fruit from our lime tree. The jam is quite runny as the only gelling agent we've used was the seeds from the lime, so it is just nice for soaking and no water is added. Place this aside in the fridge then I can move on to the dough.
After mixing the dry ingredients in a large mixing bowl (separating the yeast and the salt on on each side to avoid early retarding of the yeast by the salt), add in the oil the gradually add in the milk whilst binding the flour by hand till I get the right texture. I always remember the lesson I've learned which is: you can always add more liquid if the dough is too dry but you can never extract the liquid if it is too wet.
Once the mixture is slowly coming together to be dough-like, transfer to a lightly oiled surface for kneading. I'm using a silicone baking sheet as we haven't got a large enough proper worktop, and no we still haven't got a marble worktop to do this.
Knead for about 20 minutes, the dough becomes smooth and it's time to prove it. I will usually do this for about 2 hours, in a switched-off oven; as that's all we've got.
On the silicone baking sheet, shape the dough into a flat rectangle. Spread the soaked dried fruits all over the dough. Slowly roll up the dough, lengthways till it becomes a long roll. Cut the roll into 12 parts.
You may have noticed that I did not add any sugar to the dough, reason being, there are elderlies in the house who are borderline diabetic and I'm not a big fan of super-sweet food. All the sweetness has come from the dried fruits and the homemade Calamansi jam - which once I can get my hands on it, shall share the recipe too (this lockdown time makes me really lazy and just want to zzzzz...).
I have not added any glaze over the buns either, obviously, for the same reason.