Calorie Conscious Chelsea Buns by Half Spoon by Half Spoon

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