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Chelsea Buns

CategoryDifficultyIntermediate

Chelsea Buns, These buns are easier to make than they look and are delicious

Yields12 Servings
 10 g Dried Yeast
 1 tsp White Sugar
 100 ml Warm Milk
 250 g Strong Bread Flour
 1 pinch Salt
 30 g Butter
 50 g Caster Sugar
 1 Beaten Egg
 50 g Melted Butter
 50 g Dark Brown Soft Sugar
 0.50 tsp Mixed Spice
 70 g Dried Mixed Fruit
 3 Dried Apricots Shredded
 1 tbsp Each of water and apricot jam, melted
1

These buns are easier to make than they look and are delicious

Method
1. Preheat the oven to 230 C.
2. Mix yeast and white sugar in the warm milk.
3. Place the flour, salt, butter, caster sugar and egg in a food processor with a dough hook attachment.
4. Add in the warm milk yeast mixture and turn the processor on for 2 minutes until the flour mixture forms into a soft dough. Turn the dough out into a bowl, cover and leave in a warm until it doubles in size, about 30 minutes.
5. Meanwhile, prepare the filling by heating butter, brown sugar, spice, fruits, apricots and water in a pan. Stir until the sugar and butter are melted.
6. Roll out the dough into a 15x30cm rectangle. Spread with apricot jam and then cover with the fruit filling mixture.
7. Roll up the dough like a Swiss roll. Cut into 3cm slices. Arrange the slices in an 18cm cake tin. Cover and leave to rise in a warm place for 15 to 20 minutes.
8. Bake until golden, about 20 minutes, before leaving to cool then drizzling with icing to serve.

Recipe Courtesy of https://www.freefeatures.co.uk/

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Ingredients

 10 g Dried Yeast
 1 tsp White Sugar
 100 ml Warm Milk
 250 g Strong Bread Flour
 1 pinch Salt
 30 g Butter
 50 g Caster Sugar
 1 Beaten Egg
 50 g Melted Butter
 50 g Dark Brown Soft Sugar
 0.50 tsp Mixed Spice
 70 g Dried Mixed Fruit
 3 Dried Apricots Shredded
 1 tbsp Each of water and apricot jam, melted

Directions

1

These buns are easier to make than they look and are delicious

Method
1. Preheat the oven to 230 C.
2. Mix yeast and white sugar in the warm milk.
3. Place the flour, salt, butter, caster sugar and egg in a food processor with a dough hook attachment.
4. Add in the warm milk yeast mixture and turn the processor on for 2 minutes until the flour mixture forms into a soft dough. Turn the dough out into a bowl, cover and leave in a warm until it doubles in size, about 30 minutes.
5. Meanwhile, prepare the filling by heating butter, brown sugar, spice, fruits, apricots and water in a pan. Stir until the sugar and butter are melted.
6. Roll out the dough into a 15x30cm rectangle. Spread with apricot jam and then cover with the fruit filling mixture.
7. Roll up the dough like a Swiss roll. Cut into 3cm slices. Arrange the slices in an 18cm cake tin. Cover and leave to rise in a warm place for 15 to 20 minutes.
8. Bake until golden, about 20 minutes, before leaving to cool then drizzling with icing to serve.

Recipe Courtesy of https://www.freefeatures.co.uk/

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Chelsea Buns

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