Name: Chelsea buns
Cook time: 30 min
Total time: 30 min
Yield: serving
Cuisine: Bake
Ingredients: 625.00 ml flour cake; 3.00 ml salt; 10.00 g Superbake Instant Yeast; 60.00 ml margarine; 60.00 ml milk lukewarm; 1.00 eggs large; 80.00 ml water lukewarm; 65.00 ml margarine; 5.00 ml castor sugar; 5.00 ml cinnamon ground; 125.00 ml mixed dried fruit

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Ingredients (11)

625.00 ml	flour — cake
3.00 ml	salt
10.00 g	Superbake Instant Yeast
60.00 ml	margarine
60.00 ml	milk — lukewarm
1.00	eggs — large
80.00 ml	water — lukewarm
65.00 ml	margarine
5.00 ml	castor sugar
5.00 ml	cinnamon — ground
125.00 ml	mixed dried fruit

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Method:

Preheat oven to 180 °C and grease a 23 cm cake tin.
Mix flour, salt and sugar together, then mix in instant dry yeast.
1 Melt margarine in lukewarm milk and add flour to mixture, together with beaten egg and enough lukewarm water to form a soft dough. Knead dough well for 10 minutes until smooth and elastic. Place dough on a lightly floured surface, cover with a greased plastic and leave to rise for 15 minutes.

Knock dough down and roll into a 30cm square. Spread margarine over dough and sprinkle with castor sugar, cinnamon and dried fruit. Roll dough up and form into a roll.

Cut roll using a sharpe knife, into eight equal slices. Place slices cut side down, into a prepared cake tin. Place one slice in the centre and arrange remaining seven slices around it. Cover with greased plastic and allow to rise in a warm place until double in volume (approx 25-30minutes) Brush with beaten egg and bake in oven for 30 minutes.

Prepare glacé icing by mixing sifted icing sugar with enough boiling water to form a smooth, dripping consistency. Drizzle icing over buns, once they’ve cooled down.