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- Chelsea Buns
Back Chelsea Buns
These light, fluffy, fruity buns taste best when still a little warm from the oven.
- 500g strong white flour, plus extra for dusting
- 7g fast-acting dried yeast, sachet
- 30g caster sugar
- 90g unsalted butter, melted
- 250ml milk, heated to lukewarm
- 1 egg, beaten
- 60g light Muscovado sugar
- 1 tsp mixed spice
- 180g mixed dried fruit
- 100g icing sugar, sieved
- 1 tbsp lemon juice
Total time required
- Preparation time:
- Cooking time:
- Other time: Prove for 45 minutes
- 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.
- 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.
- 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.
- Bake the buns for about 25 minutes or until well risen, golden brown and piping hot.
- 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.