Monday, 16 April 2012

Yum! Yum! Chelsea Bun

My hubby has been nagging me about making some Chelsea Buns. Not  because he is a Chelsea supporter. But, because of a rash statement that I made better Chelsea buns than you could buy in the shops. I know its so bad to brag, especially if later you  are expected to prove it. 

Well today we were in Waitrose and he saw a recipe for said buns in a recipe book and started on about, "When are you ever going to make those Chelsea Buns you were bragging about?" So feeling under pressure I agreed to do it today. If you'd like to give it a go here is the recipe.


1tsp Dried Yeast
100ml warm milk
280 g Strong White Bread Flour
1/2 tsp Salt
2 tbsp Caster Sugar
45g Butter
1 Egg
115 g Mixed Fruit
60g Dark Brown Sugar
1tsp mixed Spice
1 tbsp(approx)Clear Honey


Mix yeast with milk stir then leave for 5 minutes so it froths up.

Mix flour salt and sugar together and then add 15g of butter.

Rub butter into the flour.

Pour in the egg followed by the milk yeast mix.

Mix all these ingredients together to form a dough.

Work the dough kneading it for about 5 minutes. I used the dough hook with my mixer I find this gives a much better knead then I can do by hand.

Place dough into a bowl cover it with cling film and place in a warm place.Allow approx 1 hour for the dough to rest and rise. At end of this period it should be about twice its original size.

Grease a 23cm (9") baking tin. I didn't have a tin quite the right size but they worked out okay. 

After 1 hour turn dough out onto a lightly floured surface and knead and then roll out to create a 23x 30cm rectangle.

Melt the leftover butter and then spread it across the dough rectangle leaving a small edge along the long side un-buttered. 

Mix fruit, brown sugar and mixed spice together then spread this over the dough surface.
Fruit Cherries apricots and raisins 

Add mixed spice
Spread fruit sugar and spices over the dough
Once the dough is covered roll it gently starting with the longest edge.

Make sure the fruit remains inside as you roll. Seal end with milk or water.

Cut the roll of dough you have created into 9 equal pieces and then arrange in your baking tin. I cut mine into more pieces as I had a slightly larger tin which I wanted to fill.

Cover and leave to prove in a warm place for about 1 hour or until they have doubled in size.
Bake in an oven 190oC, 375oF or Gas Mark 5 for about 30 minutes.

When cooked brush with honey and cool on cooling rack. You can also dust with icing sugar if you wish 

Enjoy when they are hot. Will keep for about 3 days in an airtight box

  They look yummy but they taste even better.

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