Chelsea buns

Ideas
10 servings
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Fruit

By Food24 November 03 2009
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Ingredients (15)

500.00 g flour — cake
10.00 ml Superbake Instant Yeast
60.00 ml sugar — granulated
1.00 eggs — beaten
45.00 g butter — softened
200.00 ml milk — lukewarm
eggs — beaten for egg brush
FILLING
30.00 g butter — softened
50.00 ml sugar — granulated
125.00 ml raisins — or mixed fruit
5.00 ml cinnamon — ground
10.00 glacé cherries
GLACÉ ICING
250.00 ml icing sugar
25.00 ml water — warm
50.00 g pecan nuts — chopped
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Method:

1. Insert the dough hook into a food processor, add the flour, butter, yeast into a bowl. Mix lightly.
2. In a separate bowl, beat the lukewarm milk, sugar and egg well.
3. With the machine running, add the wet ingredients, and knead until a soft dough is formed.
4. Place the dough in an oiled plastic container. Cover and place in a warm place to rise for 1 1/2 hours.
5. Mix the filling ingredients (except the cherries) together and set aside.
6. After the dough has risen, punch it down well, and roll out to form a rectangle, 30 x 25 cm. Spread the filling evenly over the dough. Carefully roll up as for a Swiss roll and cut 10-12 slices. Place a cherry in between rolls of every slice.
7. Place on a greased baking sheet and leave to rise for about 30 minutes. Then, brush beaten egg over each slice.
8. Bake in a preheated oven at 220 ºC for 15 to 20 minutes or until golden brown.
9. Before removing from the oven, mix the icing sugar with the water until smooth. Drizzle glacé icing over hot buns and sprinkle on pecan nuts.
10. Enjoy warm with tea or coffee.



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