“You can never get a cup of tea large enough or a book long enough to suit me.” ― C.S. Lewis
A cold Winter’s day is simply begging for some hot, gooey, and very sweet baked buns. These Chelsea buns are lovely with lots of hot tea to have on a cold afternoon. Enjoy!
Chelsea Buns
Ingredients - Dough
2 teaspoons dried yeast
1 teaspoon caster sugar
1 cup lukewarm milk
4 cups strong plain white flour
1/2 teaspoon salt
1/3 cup caster sugar
60g butter
1 egg, beaten
Filling
1 cup mixed dried fruit
1/3 cup chopped mixed peel
3/4 cup brown sugar
2 teaspoons ground cinnamon or mixed spice
30g butter, melted
2 tablespoons clear honey, warmed
Sugar, for sprinkling
Method
For the dough, stir the caster sugar into 2/3 cup of the milk and whisk in the yeast. Cover the bowl and leave to stand in a warm place for 15 minutes, or until frothy, then stir in the remaining milk.
Sift the flour, salt and sugar into a bowl and rub in the butter. Make a well in the centre, pour in the yeast liquid, add the beaten egg and mix to a soft dough. Knead the dough on a lightly floured surface for 5 minutes. Put into a bowl, cover and leave in a warm place for about an hour, or until doubled in size.
Combine the fruit, peel, sugar and spice. Grease a 30 x 23 cm baking or roasting tin. Turn the dough out on a floured surface and knead for 2–3 minutes, then roll out to about 50 x 25 cm. Brush with the melted butter, sprinkle evenly with the fruit mixture and roll up, like a Swiss roll, from one long side. Cut into 15 equal pieces and space evenly, cut sides up, in the greased tin. Cover loosely with plastic wrap and leave until doubled in size.
While the buns are rising, preheat the oven to 190˚C. Bake for 30–35 minutes, or until well risen, golden brown and firm. Remove from the oven, brush immediately with the warmed honey and sprinkle with the sugar. Cool in the tin.
This post is part of the Food Friday meme.
A cold Winter’s day is simply begging for some hot, gooey, and very sweet baked buns. These Chelsea buns are lovely with lots of hot tea to have on a cold afternoon. Enjoy!
Chelsea Buns
Ingredients - Dough
2 teaspoons dried yeast
1 teaspoon caster sugar
1 cup lukewarm milk
4 cups strong plain white flour
1/2 teaspoon salt
1/3 cup caster sugar
60g butter
1 egg, beaten
Filling
1 cup mixed dried fruit
1/3 cup chopped mixed peel
3/4 cup brown sugar
2 teaspoons ground cinnamon or mixed spice
30g butter, melted
2 tablespoons clear honey, warmed
Sugar, for sprinkling
Method
For the dough, stir the caster sugar into 2/3 cup of the milk and whisk in the yeast. Cover the bowl and leave to stand in a warm place for 15 minutes, or until frothy, then stir in the remaining milk.
Sift the flour, salt and sugar into a bowl and rub in the butter. Make a well in the centre, pour in the yeast liquid, add the beaten egg and mix to a soft dough. Knead the dough on a lightly floured surface for 5 minutes. Put into a bowl, cover and leave in a warm place for about an hour, or until doubled in size.
Combine the fruit, peel, sugar and spice. Grease a 30 x 23 cm baking or roasting tin. Turn the dough out on a floured surface and knead for 2–3 minutes, then roll out to about 50 x 25 cm. Brush with the melted butter, sprinkle evenly with the fruit mixture and roll up, like a Swiss roll, from one long side. Cut into 15 equal pieces and space evenly, cut sides up, in the greased tin. Cover loosely with plastic wrap and leave until doubled in size.
While the buns are rising, preheat the oven to 190˚C. Bake for 30–35 minutes, or until well risen, golden brown and firm. Remove from the oven, brush immediately with the warmed honey and sprinkle with the sugar. Cool in the tin.
This post is part of the Food Friday meme.
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