Chelsea buns

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 17
Servings 10
Time

Ingredients

  • 500
    g
    cake flour
  • 10
    ml
    instant dried yeast
  • 60
    ml
    granulated sugar
  • 1
    egg, well beaten
  • 45
    g
    butter, softened
  • 200
    ml
    lukewarm milk
  • beaten egg for brushing
  • FILLING
  • 30
    g
    softened butter
  • 50
    ml
    granulated sugar
  • 125
    ml
    raisins or mixed fruit
  • 5
    ml
    ground cinnamon
  • 10
    glacé cherries
  • GLACÉ ICING
  • 250
    ml
    icing sugar
  • 25
    ml
    warm water
  • 50
    g
    chopped pecan nuts
 

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.
 

Read more on: bake  |  fruit
 

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