Chelsea Buns

Recipe Submitted By: bakingmad

The secret ingredient in this Chelsea Buns recipe is Billington's Light Muscovado Sugar in the filling. It adds a special buttery fudge flavour to these buns. Enjoy on the day of making or try toasted the day after to warm up the special filling.

Preparation Time	35 minutes
Baking Time	30 minutes
Portions	Makes 12
Skill Level	Advanced
Average Rating

Chelsea Buns Ingredients

250 grams	Very Strong Bread Flour (Allinson Premium White) For the Dough
1 tsp	Salt For the Dough
1 tsp	Unrefined Golden Caster Sugar (Billington's) For the Dough
1 tsp	Easy Bake Yeast (Allinson) For the Dough
25 grams	Butter diced, For the Dough
100 ml	JUST MILK Warmed, For The Dough
1	Happy Eggs For the Dough
125 grams	Mixed Currants, Sultanas And Raisins, For The Filling
50 grams	Light Muscovado Sugar (Billington's) For The Filling
15 grams	Butter For The Filling
	Runny Honey, To Glaze
	Golden Caster Sugar (Billington's) To Sprinkle

This recipe uses

How to make Chelsea Buns

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Grease an 18cm / 7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g / 1oz butter.
.In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.
Turn the dough out onto a floured surface and roll out to a 30 x 23 cm/ 12 x 9 inch rectangle.
Prepare the filling: Mix the dried fruit with the soft light brown sugar. Melt the remaining butter and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough, leaving a 2.5cm/ 1 inch border around the edge of the dough.
Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hour or until doubled in size.
Pre heat the oven to 190ºC/ fan 170ºC/ Gas Mark 5. Bake for 30 minutes or until risen and golden.
Remove from the oven and brush with honey and sprinkle with Golden Caster sugar whilst they are still hot. Then cool on a wire rack.

Reviews

Read all reviews (3) | Average rating: 5 stars

"Excellent buns. I made a batch of 16 in a 10" square tin, 4x4 fitted and baked just right, scaling up the ingredients using bakers' percentages to calculate the amounts. Taste and texture much appreciated by all who ate them."

23-05-2010 | Author: Dafyddapcennydd | 5 stars

"Very easy to follow, and they turned out better than i expected. I did not have any honey for the glaze, so i melted 2 tbsp granulated sugar, 2 tbsp water to make a sticky syrupy glaze, which really put the icing on the cake!"

19-02-2010 | Author: nuttysiren | 5 stars

"lovely and tasty. I sprinkled sugar on them straight away from the oven and it was delicious"

31-07-2010 | Author: jc0271 | 5 stars

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