Chelsea buns - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
- 450 g Strong white bread flour
- 1 tsp Salt
- 120 g Butter (unsalted) diced
- 2 tsp Easy bake yeast
- 40 g Unrefined golden caster sugar
- 1 Egg(s) (free range) large
- 225 ml Milk (whole) warm
- Oil for greasing
For the filling
- 1½ tsp Mixed spice
- 75 g Unrefined light muscovado sugar
- 140 g Dried mixed fruits
- 100 g Marzipan cut into very small cubes
For the glaze
- 1 Egg white(s) (free range) lightly whisked
- 2 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar
- 2 tbsp Apricot glaze
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1
Sift the flour and salt into a bowl. Rub 80g of the butter into the flour mixture until it resembles breadcrumbs, this can be done in a food processor.
For this step you'll need:
- 450g Strong white bread flour
- 1tsp Salt
- 80g Butter (unsalted) diced
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2
Stir in the yeast and caster sugar. Mix the egg with the milk and gradually stir into the flour mixture using a butter knife until a soft dough is formed. Add only enough liquid, you may not need it all.
For this step you'll need:
- 2tsp Easy bake yeast
- 40g Unrefined golden caster sugar
- 1 Egg(s) (free range) large
- 225ml Milk (whole) warm
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3
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.
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4
Place in a large lightly oiled bowl and cover with cling film and lave to rise to at least double in size, about 1-2 hours.
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5
Tip the dough out onto a floured surface and roll out to a 35cm x 35cm square. Melt the remaining butter and brush this all over the surface of the dough.
For this step you'll need:
- 40g Butter (unsalted) diced
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6
Mix the spice, sugar and fruit together and sprinkle all over the dough followed by the marzipan.
For this step you'll need:
- 1½tsp Mixed spice
- 75g Unrefined light muscovado sugar
- 140g Dried mixed fruits
- 100g Marzipan cut into very small cubes
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7
Roll the dough up into a tight cylinder and cut into 12 equal slices and place cut side up into a lined 26cm round cake tin, starting around the edges and then placing in the middle. Cover the dough with a tea towel and leave to prove for another 30-45 minutes.
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8
Heat the oven 200°C (fan 180°C, gas mark 6). Brush the buns with egg white, sprinkle over the almonds and demerara sugar and bake in the oven for 25-30 minutes until risen and golden brown.
For this step you'll need:
- 1 Egg white(s) (free range) lightly whisked
- 2 tbsp Almonds (flaked)
- 1 tbsp Unrefined demerara sugar
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9
Warm the apricot glaze and brush all over the buns as soon as they come out of the oven. Cool for 10 minutes in the tin before serving.
For this step you'll need:
- 2 tbsp Apricot glaze