- Recipes
Chelsea Buns
Chelsea Buns
By Morrisons
Published on 16 October 2020
These light, fluffy, fruity buns taste best when still a little warm from the oven.Time and servings
50 minsTotal time
9Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 180 g of mixed dried fruit
- 1 tsp of mixed spice
- 250 ml of milk, heated to lukewarm
- 90 g of unsalted butter, melted
- 30 g of caster sugar
- 1 tbsp of lemon juice
- 1 egg, beaten
- 100 g of icing sugar, sieved
- 500 g of strong white flour, plus extra for dusting
- 7 g of fast-acting dried yeast
- 60 g of light muscovado sugar
Method
Step 1
Put the flour, yeast and caster sugar with 1 tsp salt in a large bowl and stir together. Add 40g of the melted butter, the milk and egg and mix to a soft dough, adding a little more milk if necessary. Turn onto a lightly floured board and knead for 5 minutes until the dough is smooth and elastic.Step 2
Roll the dough out to a rectangle 35 x 25cm. Brush over the remaining melted butter then sprinkle with the Muscovado sugar. Mix together the mixed spice and dried fruit and scatter over the dough.Step 3
Roll the dough up tightly from the longest side then cut into nine pieces and place on a lined 20 x 20cm square cake tin. Cover with a tea towel and leave in a warm place for about 45 minutes or until well risen. Meanwhile, preheat the oven to 190ºC/ 170ºC fan/Gas 5.Step 4
Bake the buns for about 25 minutes or until well risen, golden brown and piping hot.Step 5
Put the icing sugar in a bowl. Add the lemon juice and mix to a thick icing. While the buns are still hot, drizzle or spread the icing over the top.