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Chelsea Buns Recipe Veg CD CBF English 60mins plus proving
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Instructions
1 Mix the flour and salt together in a large mixing bowl then rub in the fat
until well incorporated.
2. Stir in sugar and yeast then add the milk and eggs and mix to form a dough.
3. Turn out onto a lightly floured surface and knead well for 10 minutes then
place dough in a bowl, cover with oiled clingfilm and leave in a warm place for
60-90 minutes until dough has doubled in size.
4 In a bowl, mix together the dry filling ingredients and grease two 20cm
/8-inch sandwich tins.
5. Once the dough has risen, turn onto a lightly floured surface, roll out to a
35 cm/14 inch square, brush with melted butter and sprinkle over the fruit
mixture.
6. Roll up like a Swiss roll then cut up into 16 slices, arrange cut-sides down
in the sandwich tins, cover with oiled clingfilm and leave in a warm place until
the buns have increased in size again – about 30 minutes.
7. Meanwhile, pre-heat the oven to 200C, 400F, Gas Mark 6. Once risen, bake for
25-35 minutes until golden brown. Turn out onto a wire rack.
8. Make the glaze by melting all the glaze ingredients together in a saucepan,
bring to the boil stirring constantly, and allow to cook for 1 minute until the
sugar has dissolved. Brush over warm buns and allow to cool before serving.
