Calorie Conscious Chelsea Buns by Half Spoon by Half Spoon

  • Total Time

    1h 30m
    • Prep Time

      30m
    • Bake Time

      1h 0m
  • Serves

    10

  • Skill Level

    Easy
  • Dietary Needs

    RS
    • Reduced sugar
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A good Chelsea Bun is a thing of beauty and these are no different. The twist with our Calorie Conscious Chelsea Buns is that we've used Half Spoon sugar to make a batch of buns which are a little less calorific. We've not compromised on the taste though, all the classic flavours are in there with the mixed fruit, soft golden dough and the sugary sweet glaze. These buns are best eaten warm from the oven or within a day of baking. If you'd like to treat yourself with the full fat version go and see our Chelsea Buns by Allinson's.

Method

  1. Sift the flour and salt into a large bowl make a well in the middle and stir in the yeast.

    • 500g Allinson Strong White Bread Flour
    • 1 tsp Salt
    • 1 Allinson Easy Bake Yeast Sachet
  2. Warm the milk and butter in a small pan until the butter melts and the mixture is lukewarm. Do not overheat the milk.

    • 300ml Milk
    • 40g Butter (Unsalted) (Softened )
  3. Add the milk mixture to the flour, add the egg and stir until the mixture becomes a dough.

    • 1 Egg(s) (Free Range)
  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. 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. Knock the dough back and turn out onto a lightly floured work surface. Roll the dough out into a rectangle ½cm thick. Brush all over with the melted butter, then sprinkle over the sugar, mixed spice and dried fruit.

    • 25g Butter (Unsalted) (Melted)
    • 2 tbsp Half Spoon Granulated Sugar
    • 2 tsp Mixed Spice
    • 100g Dried Mixed Fruits
  7. Preheat the oven to 190°C (fan 170°C, gas mark 5). Roll the dough up into a tight cylinder, and cut ten 4cm slices 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.

  8. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

  9. 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.

    • 2 tbsp Milk
    • 1 tsp Half Spoon Granulated Sugar

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