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Chelsea Buns

10min.chef's picture
  Fresh yeast 1 Ounce (Compressed)
  Castor sugar 5 Ounce (Superfine Sugar)
  Warm milk 1⁄4 Pint
  All purpose flour 1 Pound (Strong Plain Flour)
  Salt 1 Teaspoon
  Eggs 2 , lightly beaten
  Butter 4 Ounce, melted
  Currants 2 Ounce
  Seedless raisins 2 Ounce (Seedless White)
  Mixed candied peel 1 Ounce, chopped
  Grated orange rind 1 Tablespoon
  Mixed spice 1 Teaspoon

Cream the yeast with 1 teaspoon of the sugar, the milk and 4 oz.(1 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and the salt into a warmed bowl and stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast batter, beaten eggs and the melted butter.
With one hand or a spatula, draw the flour into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 5 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Mix together 2 oz.(1/4 cup) sugar, the currants, sultanas, peel, orange rind and mixed spice.
Knead the dough again for 5 minutes.
Divide in half and roll each piece of dough to a rectangle.
Sprinkle with the fruit mixture.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into slices, about 1 1/2 inches thick.
Place the slices, cut side down, close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen and touching.
Remove from the bag.
Dissolve the remaining 1 oz.(2T) of sugar in a little warm water to form a thin glaze.
Brush the buns with the glaze and bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes.
Turn onto a wire rack and allow to cool slightly before pulling apart.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Chelsea Buns Recipe