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+-- Thread: Review: Turkey, Stuffing & Cranberry Chelsea Buns (/showthread.php?tid=146248)
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Re: Review: Turkey, Stuffing & Cranberry Chelsea Buns - Trixxee - 01-13-2013
Looks and sounds really good Labs.
Re: Review: Turkey, Stuffing & Cranberry Chelsea Buns - labradors - 12-09-2013
I know it's a bit late, but I just wanted to bring this to the top, again, since I made this with the leftovers the day after Thanksgiving.
This is such a delicious dish and even its own leftovers are wonderful. In fact, the next morning, I cut one of the buns in half to use as the bread for our eggs at breakfast. YUM!
Re: Review: Turkey, Stuffing & Cranberry Chelsea Buns - cjs - 12-09-2013
Sure glad you did bring this up again - earmarked this time
Re: Review: Turkey, Stuffing & Cranberry Chelsea Buns - labradors - 12-11-2013
BTW, keep an eye on these as they're baking and test the middles to make sure they're done. Each time I've made them, the dough hasn't been fully cooked in the middle at the end of the specified cooking time and, by the time it is, the bottoms of the buns, in the baking dish, have been just short of starting to burn.
A number of British recipes I've seen have been written for convection ovens. Many will even say "fan" or "no fan," but this one didn't.
Either way, you may need to adjust the temperature a bit (to avoid burning the bottoms) and change the timing (to make sure the middles are done).
Re: Review: Turkey, Stuffing & Cranberry Chelsea Buns - Mare749 - 12-11-2013
Thanks for mentioning this, Labs. I'm not sure this would even matter, but in the recipe photo, there are two rows of buns and in your photo, you have 3. Therefore, the buns in the middle might need more time?
I'm also thinking that it would be very important to accurately weigh/measure the filling ingredients because too much moisture could effect the outcome. I would be tempted to overfill.
Re: Review: Turkey, Stuffing & Cranberry Chelsea Buns - labradors - 12-11-2013
The problem was not the buns in the middle, but the middle of the buns - all of them. In fact, this latest time, it was only two rows of four.
Even though the recipe presents both types of measurements, I used grams every time. Also, it's not a refrigeration issue, since I let everything come to room temperature beforehand.
I would say, just to be sure, use a slightly lower temperature and longer baking time.
Still, they are phenomenal.