Berry Balsamic Chelsea Buns
12
60 minutes
25 minutes
In this lovely recipe, the finely balanced balsamic glaze provides tangy sweetness while maintaining good structure and well-baked texture.
Ingredients
FOR THE ENRICHED CHELSEA BUN DOUGH:
- 4 cups bread flour
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 cup warm whole milk (110°F)
- 1/3 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
FOR THE BALSAMIC BERRY MIXTURE:
- 1 1/2 cups mixed berries (strawberries, raspberries, blackberries)
- 3 tablespoons raspberry balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
FOR THE TRADITIONAL FILLING:
- 1/2 cup golden raisins
- 1/2 cup shelled pistachios, roughly chopped
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, softened
FOR THE FINELY BALANCED BALSAMIC GLAZE:
- 1/4 cup raspberry balsamic vinegar
- 1/3 cup powdered sugar
- 2 tablespoons honey
- 1 tablespoon butter
- Pinch of salt
FOR ASSEMBLY AND FINISHING:
- 2 tablespoons butter, melted
- Extra chopped pistachios for garnish
- Fresh berries for decoration
Directions
MAKE THE ENRICHED DOUGH:
In large bowl, combine flour, salt, sugar, and yeast.
In separate bowl, whisk warm milk, melted butter, eggs, and vanilla.
Add wet ingredients to dry ingredients, mixing until soft dough forms.
Knead on lightly floured surface 8-10 minutes until smooth and elastic.
Place in oiled bowl, cover, and rise in warm place 1.5 hours until doubled.
PREPARE THE BALSAMIC BERRY MIXTURE:
Hull and quarter strawberries, leave smaller berries whole. Gently toss berries with balsamic vinegar, brown sugar, honey, and vanilla.
Let macerate 1 hour, stirring occasionally, until berries release juices and balsamic mellows.
PREPARE THE TRADITIONAL FILLING:
Mix raisins, chopped pistachios, brown sugar, cinnamon, and nutmeg in a bowl.
SHAPE THE CHELSEA BUNS:
Punch down risen dough and roll into 18x12-inch rectangle on lightly floured surface.
Spread softened butter evenly over dough, leaving 1-inch border along one long edge.
Sprinkle raisin-pistachio mixture evenly over butter. Distribute drained balsamic berries over filling (reserve liquid for glaze).
Starting from long edge without border, roll tightly into log. Seal seam by pinching gently.
CUT AND ARRANGE:
Using sharp knife or dental floss, cut log into 12 equal pieces.
Arrange cut-side up in greased 9x13-inch baking dish, leaving space between each. Cover and rise 1 hour until puffy and touching.
BAKE THE BUNS:
Preheat oven to 375°F (190°C).
Brush tops with melted butter. Bake 20-25 minutes until golden brown and well-baked with good structure. Internal temperature should reach 190°F.
MAKE THE BALSAMIC GLAZE:
In small saucepan, combine aged balsamic vinegar with reserved berry liquid. Simmer until reduced by half and syrupy.
Whisk in powdered sugar, honey, butter, and pinch of salt until smooth. The balance should be sweet with tangy depth, not overpowering.
FINISH AND SERVE:
While buns are still warm, brush generously with balsamic glaze.
Sprinkle with extra chopped pistachios and arrange fresh berries on top.
Serve warm or at room temperature.
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