Bake: Awesome Chelsea Buns!
You can't beat a Chelsea bun for a lovely comforting treat! I had no idea how easy they were to make either until I tried this recipe from "Good Housekeeping" New Step-by-step Cook Book (Good Housekeeping Cookery Club) (the New referring to 1995 when we received it as a wedding present from my favourite Psychology teacher (I was practically a child bride!)). To demonstrate how easy it was, I actually made the dough in my half hour lunch break when I was working from home one day, left the dough to rise for a few hours and then went onto the next step after I had finished work!
Please don't be put off by the number of steps - it really is an easy recipe!
7g sachet of fast action dried yeast
450g strong white flour
1 tsp salt
50g caster sugar
1 tsp ground mixed spice
100g sultanas, or a mix of sultanas and currants
50g caster sugar
- Sift the flour and salt into a large bowl and add the fast action yeast.
- Rub in half the quantity of butter and stir in half of the sugar.
- Make a well in the centre and stir the egg into the milk, and then pour into the well. Mix with a knife.
- Flour your work surface and knead the dough for 5 minutes.
- Place in an oiled bowl, cover with clingfilm and put it on a warm windowsill for 1 to 2 hours until it has doubled in size. I actually left mine for 2 1/2 hours while I finished work and it was fine.
- Turn the dough onto a floured surface and knead gently until smooth. Roll out until you have a rough 30cm square.
- Cream the remaining butter with half of the remaining sugar and spread over your square - leaving a border.
- Fold the dough in half and roll out into another 30cm square. I have to say that the buttery mixture did go everywhere at this point.
- Sprinkle on your sultanas/currants, the spice (add more if you like it spicy) and sugar, again leaving the edges free.
- Roll up like a swiss roll and cut 12 slices. I know you are going to think you will never get 12 out of that, but you will!
- Grease a 23 x 28cm baking tin and place each slice (you may need to unsquish them a little) in so that they are nice and snug. Leave covered for 15 minutes to rise again. Use this time to preheat your oven to 200C.
- Bake for 25 - 30 minutes. Cool on a wire rack.
- The sugar glaze is made by boiling up the sugar and water together until the sugar dissolves and the liquid is syrupy (will take 3-4 minutes). Apply liberally to the tops of the buns.
- Bun fight!
If you don't think you will manage all 12 in one sitting (!) you can freeze them unglazed, according to Good Housekeeping, however, I like to through caution to the wind and have frozen some with the glaze on!
Love Mrs Jones x