Chelsea Buns
Homemade chelsea buns featuring Makes 6 buns. Simple to make and deeply satisfying.
Ingredients
- Makes 6 buns
- 1 medium egg
- 12 gm butter (2)
- 80 ml milk (1)
- 40 gm soft brown sugar
- 30 gm butter (1)
- ¾ - 1 tspn ground cinnamon (to taste)
- 225 gm strong white flour
- 80 gm mixed fruit (or to taste)
- ½ of 7 gm packet fast-action yeast - 1¼ tspn (see note 1)
- 1 tbspn milk (2)
- ½ tspn salt
- 1 tbspn caster sugar (2)
- 25 gm caster sugar (1)
Method
- 1
Beat the egg (if kept in the fridge ensure it is at room temperature).
- 2
Add the milk (1) and butter (1) to a saucepan and heat until the butter has melted and set aside.
- 3
Add the flour, yeast, salt and caster sugar (1) to a large bowl and mix thoroughly.
- 4
Ensure the butter/milk combination is warm and add it to the flour mixture with the beaten egg and mix until the dough is smooth.
- 5
Vigorously knead the dough on a floured surface for about 10 - .
- 6
Place the dough into an oiled bowl, cover, and set aside in a warm place for minimum. Allow the dough to double in size rather that be limited by exact timing as the room temperature will make a big difference.
- 7
Roll the dough into a rectangle the size of an A4 sheet of paper. Try to ensure the dough is rolled with an even thickness otherwise the buns will be different sizes.
- 8
Melt the butter (2) and brush over the rolled out dough.
- 9
Evenly sprinkle on the soft brown sugar, ground cinnamon and mixed fruit.
- 10
Starting from the narrow side, roll the dough into a sausage shape - not too tight. The 'joint' can be brushed with a little milk and stretched to help prevent uncurling.
- 11
Cut the dough into 6 equal pieces and place on a greased baking sheet.
- 12
Cover with oiled cling film and set aside in a warm place for .
- 13
If the curls tend to open up, stretch the dough ends and press together.
- 14
Pre-heat the oven to 190° C .
- 15
About before removing the buns from the oven bring the milk (2) and sugar (2) to a boil and simmer for 1 - , then set aside.