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Chelsea Buns
Buns made the old way
Ingredients
Dough
1/4 cup warm water
1/2 teaspoon sugar
2 teaspoons Edmonds active yeast
3-3 1/2 cups flour - suitable for breadmaking
1 teaspoon salt
1 tablespoon sugar
3/4 cup warm milk
3 tablespoons melted butter
Filling
50 g butter softened
1/4 cup brown sugar
1 1/2 cups mixed fruit
1 teaspoon cinnamon
1/2 teaspoon mixed spice
Glaze
1 tablespoon sugar
1 tablespoon water
1 teaspoon gelatine
Method
Dough
Place warm water and first measure of sugar into a small bowl
Stir to dissolve sugar. Sprinkle yeast over and leave for 10 minutes or until frothy
Sift 3 cups flour and salt into a bowl
Stir in second measure of sugar
Set 1/2 cup flour aside
Make a well in the centre of dry ingredients
Pour in milk, butter and frothy yeast mixture
Beat with a wooden spoon until mixture forms a ball, adding more flour necessary
Turn out onto a lightly floured surface
Using one hand, knead dough until smooth and elastic
Lightly brush bowl with oil
Place dough in bowl
Lightly brush dough with oil
Leave in a warm place until double in size
Punch dough down in centre with your fist
Lightly knead then roll dough out to a 30 x 25 cm rectangle
Spread dough with butter and sugar filling
Sprinkle over mixed fruit and spices
Roll up like a sponge roll
Using string cut into 12 even-sized pieces
Arrange in a greased 25 cm sponge sandwich tin, nine around outside edge and three in the centre
Cover and leave in a warm place until double in size
Bake at 190C for 15 minutes. Brush with glaze while hot
Makes 12
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