Chelsea Buns

About This Recipe

Instructions

1. 1

   Sift the flour and salt into a large bowl.

2. 2

   Make a well in the middle and add the yeast.

3. 3

   Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

4. 4

   Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.

5. 5

   (You may need to add a little extra flour.) Tip the dough onto a generously floured work surface.

6. 6

   Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.

7. 7

   Lightly oil a bowl with a little of the vegetable oil.

8. 8

   Place the dough into the bowl and turn until it is covered in the oil.

9. 9

   Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

10. 10

    Lightly grease a baking tray.

11. 11

    For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface.

12. 12

    Roll the dough out into a rectangle 0.5cm/¼in thick.

13. 13

    Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

14. 14

    Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice.

15. 15

    Cover with a tea towel and set aside to rise for 30 minutes.

16. 16

    Preheat oven to 190C/375F/Gas 5.

17. 17

    Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

18. 18

    Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling.

19. 19

    Reduce the heat and simmer for 2-3 minutes.

20. 20

    Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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