Chelsea buns

Ideas
9 servings Prep: 1 hr, Cooking: 30 mins
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By Food24 November 03 2009
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Ingredients (19)

210.00 ml milk — lukewarm
60.00 g butter
445.00 g flour — white bread
5.00 ml salt
40.00 g sugar
7.00 g Superbake Instant Yeast
1.00 eggs — large, lightly beaten
FILLING
30.00 ml butter
50.00 ml jam — apricot
50.00 g apricots — soft, dried, and chopped
100.00 g raisins
5.00 ml cinnamon — ground
5.00 ml mixed spice — ground
50.00 g brown sugar
100.00 g pecan nuts — chopped
TOPPING
100.00 g sugar
60.00 g butter
60.00 ml milk
60.00 ml Goldcrest Pure Honey
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Method:

Mix the milk and butter in a saucepan and heat until the butter has melted. Remove from heat and cool until lukewarm. Mix flour, salt, sugar and yeast in a large bowl. Mix into the liquid ingredients and the beaten egg to form a soft dough.

Turn out onto a floured surface and knead for 10 minutes. To knead, fold the dough in half towards you, then push down and away, using the heel of your hand. Give the dough a quarter of a turn and repeat the kneading process, continuing until the dough is smooth and elastic. Alternatively, you can use a food processor with a dough hook at a slow speed.

Place the dough in a lightly greased bowl and cover with a damp cloth. Set aside in a warm place to rise until doubled in sized.

Filling: Knead the dough again for one minute, then roll it out on a lightly floured surface to form a 40 x 22cm rectangle. Melt the butter and apricot jam and brush the mixture over the dough. Sprinkle with fruit, spices, sugar and half the nuts. Starting at the long side, tightly roll up the dough like a Swiss roll.

Cut into nine even-sized slices and place them next to each other in a greased, square 20cm baking tin. Cover the tin with a damp cloth and allow the buns to rise until they have doubled in size.

Topping Heat all the ingredients for one minute or until the sugar has dissolved. Pour over the buns when they have risen, and sprinkle with remaining nuts. Immediately bake in the preheated oven (190°C) for 25 to 30 minutes, until golden and cooked through.

Leave to cool in the tin for 10 minutes before removing and breaking apart.



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