Chelsea Buns -

Chelsea Buns

Ingredients

450 g (1 lb) strong plain flour, sifted
½ teaspoon salt
½ teaspoon ground mixed spice
50 g (2 oz) butter
6 g ( ¼ oz) sachet fast-action dried yeast
270 ml (9 ½ fl oz) hand-hot milk
1 egg, beaten
100 g (4 oz) luxury mixed dried fruit
50 g (2 oz) soft light brown sugar
½ teaspoon ground cinnamon
2 tablespoons clear honey, warmed

Details

Makes: 9

Method

1 Grease and line the base of a 30 cm (12 inch) square cake tin.

2 Sift the flour, salt and mixed spice into a bowl. Rub in half the butter. Add the yeast and stir well.

3 Beat 255 ml (9 fl oz) of the milk with the egg and, using a round­bladed knife, stir into the dry ingre­dients to form a dough that leaves the sides of the bowl clean. Turn out on to a lightly floured surface and knead for 5 minutes, until smooth. Place in a clean, lightly oiled bowl, cover with oiled clingfilm and leave to prove in a warm place for 1 hour or until doubled in size.

4 Turn out on to a lightly floured surface. Knead lightly and roll out to form a 30 x 23 cm (12 x 9 inch) rectangle. Melt the remaining but­ter and brush over the dough. Sprinkle over the dried fruit, sugar and cinnamon and roll up loosely, lengthways. Using a sharp knife, trim and cut into 9 rounds. Place in the prepared tin and prove for 1 hour or until doubled in size.

5 Brush with the remaining milk and place in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 30 minutes, until golden brown. Lift on to a wire rack and drizzle over the honey. Cool for 5 minutes.

PREPARATION TIME: 45 MINUTES, PLUS 2 HOURS PROVING TIME
COOKING TIME: 30 MINUTES
OVEN TEMPERATURE: 190˚C (375˚F), GAS MARK 5

Related food category:

• Small Cake