Chelsea buns

  • Total Time

    1h 10m
    • Prep Time

      40m
    • Bake Time

      30m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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These swirled fruit buns are made with strong white flour, yeast and are filled with a spiced mixed fruit, brown sugar mixture and glazed with sugar. These were first originally made at the Bun House in Chelsea in the 18th century.

Method

  1. Sift the flour and salt into a bowl. Rub 80g of the butter into the flour mixture until it resembles breadcrumbs, this can be done in a food processor.

  2. Stir in the yeast and caster sugar. Mix the egg with the milk and gradually stir into the flour mixture using a butter knife until a soft dough is formed. Add only enough liquid, you may not need it all.

  3. Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  4. Place in a large lightly oiled bowl and cover with cling film and lave to rise to at least double in size, about 1-2 hours.

  5. Tip the dough out onto a floured surface and roll out to a 35cm x 35cm square. Melt the remaining butter and brush this all over the surface of the dough.

  6. Mix the spice, sugar and fruit together and sprinkle all over the dough followed by the marzipan.

  7. Roll the dough up into a tight cylinder and cut into 12 equal slices and place cut side up into a lined 26cm round cake tin, starting around the edges and then placing in the middle. Cover the dough with a tea towel and leave to prove for another 30-45 minutes.

  8. Heat the oven 200°C (fan 180°C, gas mark 6). Brush the buns with egg white, sprinkle over the almonds and demerara sugar and bake in the oven for 25-30 minutes until risen and golden brown.

  9. Warm the apricot glaze and brush all over the buns as soon as they come out of the oven. Cool for 10 minutes in the tin before serving.

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