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Homemade Chelsea Buns Recipe
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Dry yeast||7 Gram (1 Sachet)|
|Caster sugar||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Butter||1 Tablespoon, melted|
|Dried fruit||90 Gram|
|Mixed peel||30 Gram|
|Brown sugar||1 Tablespoon|
Calories 212 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 35.7 mg11.9%
Sodium 146.4 mg6.1%
Total Carbohydrates 37 g12.3%
Dietary Fiber 1.9 g7.4%
Sugars 9.7 g
Protein 4 g7.2%
Vitamin A 2.8% Vitamin C 8.1%
Calcium 3.9% Iron 2.2%
*Based on a 2000 Calorie diet
In a large bowl, combine flour, yeast, sugar and salt.
Place butter and milk in a small jug and cook for 30 seconds on HIGH or until lukewarm.
Whisk in egg.
Make a well in the centre of the flour mixture and pour in milk and egg.
Mix until a soft dough forms.
Knead until smooth and elastic.
Cover and prove for 10 minutes on CONVECTION 70Â°C, then 10 minutes on CONVECTION 40Â°C 6.
Knead again and roll dough into a 30 x 22cm rectangle.
Brush surface with melted butter, then sprinkle with the dried fruit, mixed peel and brown sugar.
Roll up from the longest side, like a Swiss roll.
Cut into 8 equal slices.
Place in a greased ring tin, cut-side up.
Cover and prove 10 minutes on CONVECTION 70Â°C, then 10 minutes on CONVECTION 40Â°C.
Preheat oven to 220Â°C.
Place on Low Rack and bake for 15-18 minutes on LOW MIX/BAKE 220Â°C, or until golden brown.
Cool on a wire rack; brush with honey.