This is the recipe for the Chelsea Buns I would have made for Novembers signature bake. They are great fun to make and look and taste great. However, they can be a bit timely with the process but they are quite simple to make.
Chelsea Buns
Makes 12
500g White bread flour
1/2 tsp salt
50g softened butter
75g caster sugar
1 tsp dried yeast
225ml hand-hot milk
1 egg, beaten
For the filling:
25g melted butter
115g sultanas
25g chopped mixed peel
25g currants
25g light brown sugar
1tsp mixed spice
For the glaze:
50g caster sugar
5ml orange juice
1. Combine flour and salt, then rub in butter.
2. Make a well in the middle of the ingredients and add the milk and egg. Mix and kneed for 10 minutes.
3. Allow to prove until doubled in size, then knock the dough back.
4. Lightly grease a 23cm square cake tin.
5. Roll out the dough into a square, measuring about 30cm.
6. Brush the dough with the melted butter leaving a 1cm border along one side.
7. Evenly spread sugar, spice and fruit over the buttered area before rolling the dough up in the style of a Swiss Roll.
8. Cut the roll into 12 pieces and place cut side up in the cake tin.
9. Cover with oiled cling film and allow to prove again for 30-45 minutes.
10. Preheat the oven to 200C/400F/Gas 6. Bake the buns for 15-20 minutes or until well risen and golden all over.
11. Leave to cool slightly before transferring to a wire rack.
12. Gently heat the sugar and orange juice and brush generously over the warm buns.
Happy Baking!
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