Chelsea Buns
Buttery and sweet buns, perfect for tea time or lunch boxes.
| Serves: | 12 |
|---|---|
| Preparation time: | 30 minutes, plus proving time |
| Cooking time: | 30 minutes |
Ingredients
For the dough:
- 250g Allinson Strong White Bread Flour
- 1 tsp salt
- 1 tsp Billington’s Unrefined Golden Caster Sugar
- 1 tsp Allinson Easy Bake Yeast
- 25g Président Slightly Salted Butter, diced
- 100-120ml Just Milk - warmed
- 1 egg, beaten
For the filling:
- 125g Whitworths Mixed Fruit
- 50g Billington’s Unrefined Light Muscovado Sugar
- 15g Président Slightly Salted Butter
- Runny honey to glaze
- Billington’s Golden Caster Sugar to sprinkle
Equipment
- 2x Pyrex Mixing Bowls
- Pyrex Non-Stick Baking Tray
Method
- Grease a Pyrex Non-Stick Baking Tray. Sift the Allinson flour, salt, sugar and yeast into a large bowl. Rub in 25g butter.
- In a Separate 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 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 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/ 375ºF/ Gas Mark 5. Bake for 30 minutes or until risen and golden. Remove from the oven and brush with honey and sprinkle with caster sugar whilst they are still hot.
- Cool on a wire rack.
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