Chelsea Buns

By : | 0 Comments | On : September 8, 2016 | Category : baking, Cooking

Chelsea Buns
Lovely glazed fruit loaf that is cut into small pieces.
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  1. 450g strong flour
  2. 1 level tsp salt
  3. 1 X 7g sachet fast action yeast 50g butter
  4. 280ml warm milk
  5. 1 medium egg
For the filling
  1. 30g butter, very soft
  2. 80g soft brown sugar
  3. 2 rounded tsp ground cinnamon
  4. Grated zest of either 1 lemon or an orange 250g dried fruit of your choice
To glaze
  1. 2 tbsp clear honey
  2. 1 tbsp soft brown sugar
  3. Or
  4. 25g icing sugar
  5. 2-3 tsp orange or lemon juice, whichever zest you have used
  6. Or
  7. 2 tbsp Marmalade
  8. 1 dessert spoon boiling water
  1. Grease a large baking sheet
  2. Sieve the flour and salt together in a mixing bowl and stir in the yeast.
  3. Melt the butter in the warm milk.
  4. Beat the egg.
  5. Make a well in the dry ingredients and pour in the milk and egg.
  6. Stir well and bring to a workable dough.
  7. Knead on a lightly floured or oiled work surface for 10 minutes.
  8. Put back in the bowl and cover. Allow to prove for 30-40 minutes.
  9. Roll the dough into a large rectangle about 38cm by 30cm.
  10. Spread the butter over the surface of the dough, I find this easiest to do with my fingers.
  11. Combine the sugar and cinnamon and sprinkle over the butter.
  12. Do the same with zest and fruit.
  13. Roll up the dough from the longest edge to make a sausage.
  14. Using sharp knife cut into 12 equal sized pieces and place on the baking sheet.
  15. Cover and leave to rise for 30-40 minutes.
  16. Heat the oven to 190C/ gas 5 and bake for 20 mins .
  17. Cool for 15 mins before transferring to a rack.
  18. Mix together the two ingredients of your chosen glaze and brush the tops of the buns.
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