Chelsea Buns Recipe   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.  Below is a traditional Chelsea bun recipe.

Makes approx 16    Cold Vegetarian Dried Fruit Pastries Teatime Cakes Baked Fayre England British Europe

Ingredients

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.