Additional Ingredients

For the filling

25 grams	Unsalted Butter
2 tbsp	Half Spoon Granulated Sugar (Silver Spoon)
2 tsp	Mixed Spice
100 grams	Dried Mixed Fruits

Further Additional Ingredients

For the glaze

2 tbsp	Milk
1 tsp	Half Spoon Granulated Sugar (Silver Spoon)

How to make Low Calorie Chelsea Buns

• Click on the text to highlight the different stages as you go along,
  or click the button below to enlarge all text

1. Sift the flour and salt into a large bowl make a well in the middle and stir in the yeast.
2. Warm the milk and butter in a small pan until the butter melts and the mixture is lukewarm. Do not overheat the milk.
3. Add the milk, egg to the flour and stir until the mixture becomes a dough.
4. Tip onto a lightly floured work surface. Knead for five minutes or until the dough is smooth and elastic and does not feel sticky.
5. Lightly oil a large bowl with a little oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and prove in a warm place for one hour, or until the dough has doubled in size.
6. Lightly grease a baking tray.
7. Knock the dough back and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm thick. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and dried fruit.
8. Roll the dough up into a tight cylinder, and cut ten 4cm slice and place on the baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
9. Preheat oven to 190°C/170°C fan, 375F/Gas 5.
10. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
11. Meanwhile, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
12. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Eat warm or within a day of baking.

Reviews