Chelsea Buns Recipe
Ingredients
| Sifted flour | 225 Gram | |
| Yeast | 15 Gram | |
| Caster sugar | 5 Milliliter | |
| Warm milk | 100 Milliliter | |
| Salt | 2 Teaspoon | |
| Butter | 15 Gram, softened | |
| Egg | 1 Medium, beaten | |
| Butter margarine | 50 Gram, melted | |
| Grease | 5 Milliliter | |
| Mixed dried fruit | 175 Gram | |
| Peel | 25 Gram, candied | |
| Mixed spice | 5 Teaspoon | |
| Soft brown sugar | 50 Gram | |
| Clear honey | 45 Milliliter |
Directions
GETTING READY
1. Coat an 18 cm (7 in) square tin with grease.
2. Into a bowl put 50 g (2 oz) of the flour.
3. Put in the yeast, white sugar and milk and mix to a batter.
4. Let it remain in a warm place for 15—20 minutes until frothy.
MAKING
5. Into a bowl add the remaining flour and the salt and rub or cut in the fat until the mixture resembles fine breadcrumbs.
6. Put in this to the yeast mixture -with the egg and mix to a soft dough that leaves the sides of the bowl clean.
7. On to a floured board turn and knead for about 5 minutes until smooth and elastic.
8. Inside a large, well oiled plastic bag place and leave in a warm place until doubled in size.
9. This should take 1—1 1/2 hours.
10. Turn out and knead again until smooth.
11. Roll out to a rectangle about 30 x 24 cm (12 x 9 1/2 in).
12. Coat the entire surface with the melted butter or margarine.
13. Combine together the fruit, peel, spice and brown sugar, and sprinkle all over the dough.
14. Starting from a long side, roll the dough up to form a long tube.
15. Using a little water seal the ends.
16. Cut crossways into 9 equal slices and place closely together in the prepared tin, cut side down.
17. Cover using a plastic bag and leave in a warm place for about 30 minutes until doubled in size.
FINALIZING
18. Heat the oven to 375°F (190°C/Gas 5).
19. Remove the bag and let the buns bake for 30-35 minutes until golden.
20. Take out of the oven and turn out on to a wire rack so that the top side stays uppermost.
21. While still warm, pull apart and brush with the honey.
22. Leave to cool.
1. Coat an 18 cm (7 in) square tin with grease.
2. Into a bowl put 50 g (2 oz) of the flour.
3. Put in the yeast, white sugar and milk and mix to a batter.
4. Let it remain in a warm place for 15—20 minutes until frothy.
MAKING
5. Into a bowl add the remaining flour and the salt and rub or cut in the fat until the mixture resembles fine breadcrumbs.
6. Put in this to the yeast mixture -with the egg and mix to a soft dough that leaves the sides of the bowl clean.
7. On to a floured board turn and knead for about 5 minutes until smooth and elastic.
8. Inside a large, well oiled plastic bag place and leave in a warm place until doubled in size.
9. This should take 1—1 1/2 hours.
10. Turn out and knead again until smooth.
11. Roll out to a rectangle about 30 x 24 cm (12 x 9 1/2 in).
12. Coat the entire surface with the melted butter or margarine.
13. Combine together the fruit, peel, spice and brown sugar, and sprinkle all over the dough.
14. Starting from a long side, roll the dough up to form a long tube.
15. Using a little water seal the ends.
16. Cut crossways into 9 equal slices and place closely together in the prepared tin, cut side down.
17. Cover using a plastic bag and leave in a warm place for about 30 minutes until doubled in size.
FINALIZING
18. Heat the oven to 375°F (190°C/Gas 5).
19. Remove the bag and let the buns bake for 30-35 minutes until golden.
20. Take out of the oven and turn out on to a wire rack so that the top side stays uppermost.
21. While still warm, pull apart and brush with the honey.
22. Leave to cool.
Chef
