Karen's Bakewell Chelsea Buns

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through her recipe for Bakewell Chelsea Buns inspired by her bread week bake in the GBBO tent. 

Karen lives near the Peak District town of Bakewell and she loves a good old Bakewell Tart. This is her Chelsea Bun version! Through experimenting with the method Karen is able to teach this classic bake in 2 hours 30 minutes, so book a place to learn some of her bread skills.

Equipment

Large mixing bowl, 

Butter knife, 

Large oiled bowl for proving, preferable metal or glass, 

Large plastic bag to cover, 

Rolling pin, 

Electric hand mixer, 

Tablespoon, 

Offset spatula or knife for spreading filling, 

Large sharp knife, 

Oiled baking sheet, 

Pastry brush, 

Small mixing bowl, 

Small piping bag, 

Cooling rack,

Small pan, 

Small plate, 

Mixing bowl,

Ingredients

Dough:

500g strong white bread flour (plus extra for kneading) 

40g caster sugar,

7g fast acting dried yeast, 

10g salt, 

60g soft butter, 

250ml lukewarm milk, 

2 large eggs,

Filling

75g softened butter, 

half a beaten egg (save the other half for brushing) 

75g ground almonds, 

15g plain flour, 

75g caster sugar,

1 tsp almond extract, 

3 Tbs dried cherries or cranberries soaked in Cherry brandy/amaretto/cranberry juice,

2 Tbs flaked almonds, 

1 Tbs cinnamon,

Marzipan

200g ground almonds, 

200g icing sugar,

1 beaten egg, 

juice of an orange, 

1 tsp almond extract

Apricot Jam

200g apricots, 

200g caster sugar, 

juice half a lemon

Toppings

2 Tbs brown sugar crystals, 

2 tbs flaked almonds, 

about 12 glace cherries (I used assorted colors) 

Green angelica or a few green jelly sweets, 

red food color gel, 

remaining half egg from above, 

125 g icing sugar and 15/20 ml warm water to mix

We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons and bake along as you watch Karen demonstrate all the skills required to make these delicious treats.

Our class will take around 2 hours 30 minutes as we bake our little masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.Places are non-refundable and cannot be cancelled or altered after purchase. 

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund.

Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method one week before their class. Please do check junk email just in case you don't spot it arrive!