Homemade Chelsea Buns Recipe
The chelsea buns are sweet and delicious buns prepared with a filling. Baked with honey and flour along with eggs and sugar, the chelsea buns are filled with dried fruits and make a homely dessert.
Ingredients
| Plain flour | 1 1/2 Cup (16 tbs) | |
| 1 x 7g sachet dry yeast | ||
| Caster sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 15 Gram | |
| Egg | 1 , beaten | |
| Milk | 100 Milliliter | |
| Honey | 1 Tablespoon | |
| Butter | 1 Tablespoon, melted (FILLING) | |
| Dried fruit | 90 Gram (FILLING) | |
| Peel | 30 Gram, mixed (FILLING) | |
| Brown sugar | 1 Tablespoon (FILLING) | |
Directions
1.
In a large bowl, combine flour, yeast, sugar and salt.
2.
Place butter and milk in a small jug and cook for 30 seconds on HIGH or until lukewarm.
Whisk in egg.
3.
Make a well in the centre of the flour mixture and pour in milk and egg.
4.
Mix until a soft dough forms.
5.
Knead until smooth and elastic.
Cover and prove for 10 minutes on CONVECTION 70°C, then 10 minutes on CONVECTION 40°C 6.
Knead again and roll dough into a 30 x 22cm rectangle.
7.
Brush surface with melted butter, then sprinkle with the dried fruit, mixed peel and brown sugar.
8.
Roll up from the longest side, like a Swiss roll.
Cut into 8 equal slices.
9.
Place in a greased ring tin, cut-side up.
Cover and prove 10 minutes on CONVECTION 70°C, then 10 minutes on CONVECTION 40°C.
10.
Preheat oven to 220°C.
11.
Place on Low Rack and bake for 15-18 minutes on LOW MIX/BAKE 220°C, or until golden brown.
12.
Cool on a wire rack; brush with honey.
In a large bowl, combine flour, yeast, sugar and salt.
2.
Place butter and milk in a small jug and cook for 30 seconds on HIGH or until lukewarm.
Whisk in egg.
3.
Make a well in the centre of the flour mixture and pour in milk and egg.
4.
Mix until a soft dough forms.
5.
Knead until smooth and elastic.
Cover and prove for 10 minutes on CONVECTION 70°C, then 10 minutes on CONVECTION 40°C 6.
Knead again and roll dough into a 30 x 22cm rectangle.
7.
Brush surface with melted butter, then sprinkle with the dried fruit, mixed peel and brown sugar.
8.
Roll up from the longest side, like a Swiss roll.
Cut into 8 equal slices.
9.
Place in a greased ring tin, cut-side up.
Cover and prove 10 minutes on CONVECTION 70°C, then 10 minutes on CONVECTION 40°C.
10.
Preheat oven to 220°C.
11.
Place on Low Rack and bake for 15-18 minutes on LOW MIX/BAKE 220°C, or until golden brown.
12.
Cool on a wire rack; brush with honey.
Chef
