Chelsea buns

Recipe from: 4/1/2002 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 625
    ml
    cake flour
  • 3
    ml
    salt
  • 10
    g
    sachet instant dry yeast
  • 60
    ml
    margarine
  • 60
    ml
    lukewarm milk
  • 1
    large egg
  • 80
    ml
    lukewarm water
  • 65
    ml
    margarine
  • 5
    ml
    castor sugar
  • 5
    ml
    cinnamon
  • 125
    ml
    dried fruit mix
 

Method

30 minutes to bake
 
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.

 

Read more on: bake  |  fruit
 

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