Chelsea buns

Chelsea buns

From
Tea and Cake
Makes
12

Ingredients

Quantity Ingredient
400g plain flour
2 sachets dried yeast
55g caster sugar
pinch salt
100g melted butter
2 eggs, lightly beaten
125ml milk
55g caster sugar, additional
30g currants
60g sultanas
60g melted butter, additional

Sugar syrup

Quantity Ingredient
125ml water
110g caster sugar

Method

  1. Place the caster sugar and water in a medium-sized saucepan over a low heat. Stir until the sugar dissolves. Raise heat and bring to the boil. Simmer for 2–3 minutes. Allow to cool and use as directed.
  2. Sift flour into a large bowl. Add yeast, sugar and salt and mix briefly. Mix melted butter with beaten eggs and milk. Pour onto flour, mix briefly with a wooden spoon, then tip out onto a floured bench. Knead for 4–5 minutes or until dough is smooth and silky. Place dough in a bowl, cover with plastic wrap and set aside in a warm place to prove until doubled in bulk, about 1–2 hours.
  3. Tip dough onto floured surface and knead well. Roll out to a large square, about 30 cm. Brush with additional melted butter, then sprinkle liberally with additional caster sugar. Sprinkle with dried fruits. Roll up from one end to form a large Swiss roll shape. Cut into 2 cm slices. Place slices, cut side up, onto a lined baking tray. Cover tray with a tea towel and prove in a warm place for 20 minutes.
  4. Preheat oven to 200°C.
  5. Place proved buns in oven and bake for 15–20 minutes, or until risen and golden brown. When buns are cooked brush liberally with sugar syrup and allow to cool slightly before eating them warm.

Alternatives

  • For Swiss buns, drizzle cooked buns with plain icing.

    For jam swirls, omit butter, sugar and fruit and spread dough with jam instead.

    For cheat’s hot cross buns, add 60 g chopped candied orange peel or mixed peel to bun dough. Slash tops with a knife to form cross shapes.
Tags:
Tea and Cake
sweets
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