Chelsea buns


Ingredients 21
Servings 9
Time 60 minutes, plus rising time

Ingredients

  • 210
    ml
    lukewarm milk
  • 60
    g
    butter
  • 445
    g
    white bread flour
  • 5
    ml
    salt
  • 40
    g
    sugar
  • 7
    g
    instant dried yeast
  • 1
    large egg, lightly beaten
  • FILLING
  • 30
    ml
    butter
  • 50
    ml
    apricot jam
  • 50
    g
    soft, dried apricots, chopped
  • 100
    g
    raisins
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground mixed spice
  • 50
    g
    brown sugar
  • 100
    g
    chopped pecan nuts
  • TOPPING
  • 100
    g
    sugar
  • 60
    g
    butter
  • 60
    ml
    milk
  • 60
    ml
    honey
 

Method

30 minutes
 
Mix the milk and butter in a saucepan and heat until the butter has melted. Remove from heat and cool until lukewarm. Mix flour, salt, sugar and yeast in a large bowl. Mix into the liquid ingredients and the beaten egg to form a soft dough. Turn out onto a floured surface and knead for 10 minutes. To knead, fold the dough in half towards you, then push down and away, using the heel of your hand. Give the dough a quarter of a turn and repeat the kneading process, continuing until the dough is smooth and elastic. Alternatively, you can use a food processor with a dough hook at a slow speed. Place the dough in a lightly greased bowl and cover with a damp cloth. Set aside in a warm place to rise until doubled in sized. Filling: Knead the dough again for one minute, then roll it out on a lightly floured surface to form a 40 x 22cm rectangle. Melt the butter and apricot jam and brush the mixture over the dough. Sprinkle with fruit, spices, sugar and half the nuts. Starting at the long side, tightly roll up the dough like a Swiss roll. Cut into nine even-sized slices and place them next to each other in a greased, square 20cm baking tin. Cover the tin with a damp cloth and allow the buns to rise until they have doubled in size. Topping Heat all the ingredients for one minute or until the sugar has dissolved. Pour over the buns when they have risen, and sprinkle with remaining nuts. Immediately bake in the preheated oven (190°C) for 25 to 30 minutes, until golden and cooked through. Leave to cool in the tin for 10 minutes before removing and breaking apart.
 

Read more on: starch  |  bake
 

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