Chelsea buns

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 11
Servings 9
Time 25 min + rising time

Ingredients

  • 1
    quantity basic sweetened dough (see recipe)
  • 30
    ml
    melted butter
  • 50
    g
    treacle sugar (dark brown)
  • 150
    g
    fruit cake mix
  • 1
    lemon (grated zest only)
  • 10
    ml
    ground cinnamon
  • 2
    ml
    ground nutmeg
  • 100
    g
    sugar
  • 60
    g
    butter
  • 60
    ml
    milk
  • 60
    ml
    honey
 

Method

25-30 min
 
Prepare dough according to basic sweetened dough recipe and leave to rise until doubled in size. Knead dough again lightly, then roll out into a 40 x 22 cm rectangle on a lightly floured surface. Brush dough with melted butter, then top with treacle sugar, 100-150 g fruit, lemon zest and spices. Starting on the long side, roll up dough tightly like a Swiss roll. Cut into 9 even-sized pieces and place next to each other in a greased 20 cm square baking tin. Cover with a damp cloth and set aside to rise until doubled in size. Heat sugar, butter, milk and honey together for 1 minute, until sugar has dissolved. Pour over the buns once they have risen. Bake immediately in a preheated oven at 190 ºC for 25-30 minutes until golden. Leave in tin for 10 minutes before removing and placing buns on a wire rack to cool. Makes 9.
 

Read more on: starch  |  bake
 

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