Chelsea Buns

 


Dough ingredients:

  • 450g strong flour
  • 50g butter
  • 50g soft brown sugar
  • 1 sachet dried yeast or 15g fresh yeast
  • 1/4 pint warm milk
  • 2 eggs beaten

  1. Rub together the flour and butter with the sugar until breadcrumb texture – use beater on mixer
  2. Add the liquid to the dry good s and knead – use hook on mixer

This produces a sticky brioche style dough – cover and leave in a warm place to prove for 1 ½ hrs

Filling ingredients:

  • 50g soft brown sugar
  • 100g mixed fruit – I rehydrate mine in tea to plump up.
  • 2tbsp cinnamon – I also add nutmeg and allspice for more flavour
  • Melted butter
    Can add chopped nuts and candied peel for a richer bun or chocolate chips – get adventurous!

  1. Roll the proved dough on a floured surface to a rectangle, brush with melted butter.
  2. Spread the filling on and roll into a long sausage shape. (my children rolled mine so they are little loose and wonky but they have character!)
  3. Slice buns from the roll and place into a buttered dish, prove for a further 30-40 mins.
  4. Bake at 200’ for approx. 30-40 mins until golden brown.
  5. Allow to cool and glaze.


Glaze:

  • 150g icing sugar – sieved
  • 1-2 tsp water
  1. Gradually add water to the powder sugar to make a paste that spoon onto bun centre to create a glazed top


This recipe has been sent to us from Haus, experts in kitchens as well as bedrooms and bathrooms. Claire Duke, designer and chef is also sharing her recipies on their Facebook page.

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