Walnut apricot bread

  

Chelsea buns
  • 400 GRAM WHOLEMEAL FLOUR
  • 1 TSP YEAST
  • 1 TSP BAKING POWDER
  • 1/2 TSP SALT
  • 100 GRAM SUGAR
  • 2 EGGS
  • 2 APPLES, peeled and cut
  • 50 GRAM WALNUTS, chopped
  • 50 GRAM DRIED APRICOTS, chopped
    •
 
  • 500 GRAM WHITE FLOUR
  • 50 GRAM BUTTER
  • 100 GRAM SUGAR
  • 2 TSP YEAST
  • 1 TSP SALT
  • 100 GRAM RAISINS
  • 50 GRAM DRIED APRICOTS
  • PEEL FROM 1/2 LEMON, in thin strips
  • 250 GRAM LUKEWARM MILK
    •

Put flour, yeast, baking powder, salt, sugar, eggs and 1/4 liter water together and mix well. Add the apples, apricots and walnuts. The dough should have a consistency in between bread dough and cake batter. Put the mixture into a loaf pan and let it rise 2 hours. Bake 50-60 minutes at 180 degrees Celsius.

Put flour, yeast, salt, milk, 50 gram sugar and 25 gram butter together and knead 10 minutes, until a supple dough is formed. leave it to rise one hour. Roll it out to a rectangle. Melt the remaining butter and brush it over the dough. Mix the raisins with the lemon peel the dried apricots and the remaining sugar and distribute it over the dough. Roll the dough up from the long side and cut in 12 slices. Put the slices on a baking tray and allow them to rise another hour. Bake half an hour at 200 degrees Celsius.

Chelsea Bun House, in Chelsea, London, was famous in the 18th century for its buns. George II already bought his buns there.

The 27th of January is the birthday of Lewis Caroll, the writer of "Alice in Wonderland" who was born in 1832. Alice would have liked the buns for the Mad Tea Party. Click on culinary calendar for more links between cooking and celebration.

 

 

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