Chelsea Buns Veg
CD CBF English 60mins plus proving
Chelsea buns date back to the 1700s and were invented by the
Hands family who sold them at The Old Chelsea Bun House on Grosvenor Row,
London.
Makes approx 16 Cold Vegetarian Dried
Fruit Pastries Teatime Cakes Baked Fayre England British Europe
Ingredients
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For the Dough
450g /1lb Strong White Bread Flour
A pinch salt
50g /2oz Butter or Margarine
50g /2oz Soft Brown Sugar
1 x 7 g Sachet Fast Action Yeast
150ml/5fl.oz. Tepid Milk
2 Eggs, beaten
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For the Filling
50g /2oz Soft Brown Sugar
100g/4oz Dried Mixed Fruit
1 teasp Ground Cinnamon
25g /1oz Butter, melted
For the Glaze:
50g /2oz caster sugar
2 tbsp Milk
50g /2oz Butter
50g /2oz Honey
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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.
