Chelsea Bun
Ingredients
- 500 g strong flour
- 7 g yeast
- 300 ml warm milk
- 50 g sugar
- 1 egg
- 50 g soft butter
- pinch of salt
- Filling: 50 g soft butter, 100 g brown sugar, 2 tsp mixed spice, 200 g mixed currants and sultanas, zest of 1 lemon
- sugar glaze, to finish
Chelsea buns take their name from the Chelsea Bun House, a London bakery famous for them in the 18th century. A soft, enriched yeast dough is rolled out, spread with butter, brown sugar, mixed spice and dried fruit, then rolled into a log, sliced, and baked so the buns pull apart into soft, spiral coils. A simple sugar glaze finishes them while still warm.
Method
Combine the flour, yeast, warm milk, sugar, egg, butter and salt into a smooth dough; knead until elastic, about 10 minutes. Proof until doubled.
Roll the dough out into a large rectangle.
Spread with soft butter, then scatter evenly with brown sugar, mixed spice, dried fruit and lemon zest, leaving one long edge bare.
Roll up tightly from the filled edge toward the bare edge, dampening the edge to seal.
Cut into 12 even slices and arrange cut-side up, close together, in a lined tin.
Proof, covered, until puffy, about 45 minutes.
Bake at 180°C (350°F) for about 25 minutes, until golden and cooked through.
Brush with a simple sugar glaze while still warm.
