Chelsea Loaf

When it comes to baking, i'm a great fan of  well known pastry chef Anna Olson. I don't remember missing any of her baking show on tv. Every Friday, i'll be rushing home only to sit infront of my tv to catch her episode back to back. When it comes to baking, no one does it better than Anna (solely my personal view). That is how i came across of this gorgeous looking Chelsea loaf featured in one of her sticky bun episode. I instantly impressed with the techniques of cutting and folding involved. I watch closely, and managed to understand her techniques.

This beautiful Chelsea loaf loaded with goodness of dried currants,glaced cherries and mixed peels. Generously filled with creamed butter that adds richness to the soft and fluffy loaf. Slice and reveal the beautiful interior to impress your guest. I shall admit mine doesn't look as good as Anna's but i'm 100% satisfied with the outcome by taste and look of this delicious home baked Chelsea loaf. Afterall, this loaf is an adaption from "Bake With Anna Olson" and i cannot go wrong with that. Baked to golden and good to go with a cup of tea.

Ingredients

3 1/2 cups all purpose flour
1 1/4 cups semi-skimmed milk, just above body temperature
2 1/4 tsp instant dry yeast
1 large egg, room temperature
1/4 cup unsalted butter
1/4 cup granulated white sugar
3/4 tsp salt

For The Filling

1/2 cup mixed diced peels
2/3 cup dried currants
1/2 cup chopped glaced cherries
1/2 cup unsalted butter
1/3 cup granulated white sugar
1/3 cup light brown sugar
1 tbsp lemon juice
1 tbsp vanilla extract
1 tbsp grated orange zest

For The Glaze

1 tbsp unsalted butter
1/3 cup granulated white sugar
2 tbsp water


Methods

For The Dough

In a stand mixer fitted with hook attachment, combine all the ingredients listed under "For The Dough" and blend well for about 3 minutes. If kneading by hand, combine all the ingredients on a clean working surface, and knead for about 5 minutes. Transfer the dough into a greased big bowl and cover with cling wrap. Place the bowl in a warm place for the dough to double in size approximately 90 minutes to 2 hours.

For The Filling

In a bowl, combine chopped cherries,dried currants and peel. Mix well.

In another bowl, cream butter and sugar until well combined. Beat in grated lemon zest,lemon juice and vanilla.

Transfer the risen dough onto a clean working surface dusted lightly with flour and using a rolling pin, roll into a rectangle about 20x10 inches. Spread the creamed butter filling evenly and sprinkle with the chopped cherries mixture.

Roll up the dough from the longer side. Cut the dough in half lenghtwise and then in half widthwise. Twist the 2 pieces together as tightly as possible, then repeat with the other 2 pieces of dough. Then twist the both pieces together. During this process, some of the fruits might fall off, just sprinkle them on the top of the dough.

Place the dough into a greased 10x5 inch loaf pan, cover with cling wrap. Place the pan in a warm place for an hour.

Preheat oven at 170'c. Uncover the dough, place the pan on a baking tray lined with parchment paper.

Bake the dough for 55 minutes or until golden. Remove from oven.

For The Glaze

In a pan, combined all the ingredients listed under " For Glaze". Stir untill sugar completely dissolves. Remover from heat.

Spoon the hot glaze over the hot Chelsea loaf. Cool the loaf on the loaf tin for about 30 minutes. Remove the loaf from the tin and cool completely on a wire rack.

Slice and enjoy.