Chef Chelsea Buns

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Home Baking

Chelsea Buns

Ingredients (makes 12)

500g/1lb strong white flour (bread flour) plus extra for dusting
 1 x 7g/¼oz sachet fast-action dried yeast
 300ml/10fl oz milk
 50g/1 ¾ oz butter
 1 medium egg
 1 tsp caster sugar
 Vegetable oil, for greasing

Filling

50g/2oz butter, softened at room temperature
150g/6oz demerara sugar
4 tsp ground cinnamon
200g/5oz dried mixed fruit
100ml 2 ½fl oz milk for soaking the dried fruit

Glaze

2 tbsp apricot jam
2 tbsp demerara sugar
1 tbsp golden syrup
1 tbsp cold water

Preparation

Preparation Time 25min plus proving 1 1/2 hours

Cooking Time 20-25 minutes

Oven Temperature 190C / 375F / Gas 5

Method

Chelsea Buns for Comic Relief

My favourite bun and goes well with a cup of tea. The buns have proved a favourite with others and although a little time consuming to make they are well worth the effort as any person will tell you that has eaten them.

This is also a great bake to make for Comic Relief

 

Red Noses

Sift the flour and salt into a large bowl. Make a well in the middle and then add the yeast.

Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm and add 1 tsp caster sugar.

Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (add a little extra flour if needed)

Tip the dough onto a floured work surface and knead for five minutes, ad extra flour if necessary. Knead until the dough is smooth and elastic and no longer feels sticky.

Lightly oil a clean bowl with a little of the vegetable oil. Place the dough into the bowl and cover the bowl with cling film. Place the bowl in a warm place for one hour, or until the dough has doubled in size.

While the dough is rising prepare the filling.

Place the dried fruit into a small container or mug and add 100ml milk (the fruit will absorb the milk making the fruit juicy when you come to eat the buns)

In a small bowl add 50g of butter and 4tsp ground cinnamon and mix well.

Lightly grease a baking tray.

Back to the dough when it has doubled in size, knock it back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 1cm/ ½ in thick.

Spread the butter/ cinnamon mixture over it, then sprinkle over the brown sugar, drain the dried fruit and add this on top of the sugar spreading the fruit out evenly.

Roll the dough up into a tight cylinder like a swiss roll, cut twelve 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for further 30 minutes. The dough will rise a second time.

Preheat oven to 190C / 375F / Gas 5.

Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

Meanwhile, for the glaze, heat the jam, sugar, golden syrup and water in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

Remove the buns from the oven and brush with the glaze, then sprinkle a bit of extra demerara sugar on top for decoration. Set aside to cool on a wire rack

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Chelsea Buns

 

Cakes for Comic relief

It is Time to raise some funds!

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