Chelsea buns are a type of currant bun made with a rich yeast dough. The dough is rolled out into a rectangle and covered with sugar and dried fruits. It's rolled up, left to rise and then baked. A sweet glaze is the finishing touch. You can find them in all British bakeries, but the ones you make at home are the best - you know exactly what goes into them and you can eat them as soon as they are baked.
Roll the dough out and cover with the dried fruit mixture
Leave to rise until double the size
Adapted from The Cookery Year
1 sachet (7g) quick rising yeast
600g strong white bread flour
2 teaspoons sugar
1 teaspoon salt
25g unsalted butter
1 egg mixed with approx 300ml milk
100g dried fruit (sultanas, currants or seedless raisins)
25g chopped mixed peel
50g soft brown sugar
25g melted butter
Clear honey to coat tops of buns
Put the yeast, strong bread flour, sugar, salt, unsalted butter and the egg/milk mixture into your bread machine in the correct order. Use the dough setting and keep an eye on the mixture, you may need a little more or less milk to make a smooth, soft dough.
When the dough is ready, roll it out onto a floured surface in a rectangle shape approx 35cm x 25cm.
Mix the dried fruit, mixed peel and the soft brown sugar together in a small bowl. Brush the surface of the dough with the melted butter and spread the fruit mixture on top to within 2cm of the longer edges. Roll the dough from the long edge and press to seal the edges. Cut into slices about 3½cm wide and put them in a large baking tin. Leave to rise until doubled in size.
Heat the oven to 180ºC and bake for about 25-30 minutes. Turn the buns out onto a wire wrack and brush with honey while still warm.
I'm submitting this to YeastSpotting, which is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you love baking with yeast, check out the beautiful breads and other yeast recipes here.
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