Chelsea buns came about in the 18th century in Chelsea’s Bun House. They are a soft bread based dough flavoured with spices, dried fruits & candied peel with a sticky sweet glaze on top. They are traditionally a square spiral shape (mine turned out a little rounder) & are delicious when they are still warm. To make mine extra tasty & special I added some glacé cherries.
500g strong white plain flour
1 tsp salt
75g caster sugar
225ml warm milk
25g melted butter
1 tsp mixed spice
25g mixed peel
25g glace cherries
40g caster sugar
1 tsp orange water/extract
TO MAKE THE BUNS…
- Warm the milk & melt the butter into this.
- Sift the flour & salt into a large mixing bowl.
- Add the yeast & sugar into this, giving it a mix together.
- Pour in the milk & butter mix, then add the egg.
- Knead for a few minutes until it becomes a soft, smooth, elastic dough (approx 5 minutes).
- Cover this with oiled cling film & leave in a warm place till doubled in size, about an hour.
- Knock the dough back & roll it out on a lightly floured surface till 30cm square.
- Brush this with the melted butter.
- Sprinkle over the sugar, mixed spice & fruits leaving one edge free.
- Roll the dough up towards the empty edge, press to seal.
- Cut the roll into 12 even sized slices & arrange on a greased, lined baking tray. Place them near each other but not touching.
- Leave to rise again for 30-40 minutes, again covered with oiled cling film.
- Pop in the oven.
- Now make the glaze…Pop the sugar & water in a small saucepan & heat gently till the sugar has dissolved, then boil for 2 minutes.
- Once this is syrupy stir in the orange extract.
- Brush this over the buns once they have been removed from the oven.
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