Chelsea buns

Chelsea buns

By
From
Baking
Makes
12
Photographer
Vanessa Levis

This sweet yeast bun, an English creation, is now enjoyed wherever there are good commercial or home bakers. The buns look impressive but are not difficult to make.

Ingredients

Quantity Ingredient
1 quantity Basic sweet rich dough
60g butter, softened
55g caster sugar
1 cup currants
1 teaspoon mixed spice
extra caster sugar

Glaze

Quantity Ingredient
55g caster sugar
1/3 cup water

Method

  1. Make the sweet rich dough as directed. After the first rising, turn the dough onto a floured work surface, knead lightly and roll out to a rectangle about 30 cm x 20 cm. Spread with softened butter and sprinkle with 1 tablespoon sugar. Fold each end over to meet in the centre, then fold the dough in half and roll out again.
  2. Sprinkle with the rest of sugar, the currants and spice. Roll up from one long side like a Swiss roll. Cut into 12 equal slices. Arrange the slices, cut side up and almost touching, in a well-greased 20 cm sandwich tin. Cover loosely with a clean tea towel and leave to rise in a warm place for about 20 minutes, after which time the buns should now be touching.
  3. Preheat the oven to 200°C.
  4. Sprinkle the risen buns with extra caster sugar. Bake for about 20 minutes or until golden.
  5. Meanwhile, to make the glaze, combine the sugar and water in a saucepan and stir over gentle heat until the sugar has dissolved. Increase the heat and boil, without stirring, for 3 minutes.
  6. Remove the buns from the oven, brush with the glaze and return to the oven for 30 seconds to dry the glaze. Leave to cool before separating the buns. Serve warm or cool with plenty of butter.
Tags:
baking
bakery
margaret
fulton
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