Pyrex National Baking Week
Homemade Family Time
Chelsea Buns
Nibbles
Cooking time:
15-30 minutes
Serves:
12
Preparation time:
15-30 minutes
Tags:
Ingredients:
- 250g Strong White Bread Flour
- 1 tsp salt
- 1 tsp Billington’s Unrefined Golden Caster Sugar
- 1 tsp Easy Bake Yeast
- 25g Stork tub, diced
- 100-120ml Just Milk - warmed
- 1 egg, beaten
- 125g Mixed Fruit
- 50g Billington’s Unrefined Light Muscovado Sugar
- 15g Stork tub
- 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 of Stork.
- 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 Stork and brush over the surface of the dough. Scatter the fruit mixture over the 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.