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Chelsea Buns Recipe

By

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 Spices Pastries Teatime Cakes Baked Fayre England British Europe

Ingredients

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

 

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

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.

End of instructions

   

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

 

Grease -to  To cover the inside  surface of a dish or pan with a layer of fat, such as butter or margarine,  or oil using a brush or kitchen paper.

 

Rub in -  The incorporation of fat into flour.  Butter is softened and cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles fine breadcrumbs in appearance.

 

Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and  stretched away, then pulled back over the top. In bread making, two hands are use.

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Large knife

2 Sandwich tins

Pastry brush

Clingfilm

Small saucepan

Wire Rack

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