Chelsea Buns

Recipe courtesy of Psychologies Magazine and taken from “All You Knead is Bread” by Jane Mason.

Chelsea bunsMakes : 8-10 buns

Ingredients :
300g all-purpose white wheat flour
200ml water
3/4 tsp instant yeast
1 1/2 tsp salt
1 tblsp butter
1 tblsp sugar

Filling :
75g dried fruit (raisins, sultanas, currants)
25g mixed peel
50g soft brown sugar
25g butter, melted and cooled
2 big tblsp honey, melted to glaze

You will need a deep baking pan, about 25 cm wide, well-greased.

Step One : Put all the ingredients into a big bowl and mix together. Tip out and knead well for 10 minutes. Pop the kneaded dough back into the bowl and cover with a tea towel. Allow to rest for 1-2 hours until doubled in size. Meanwhile, mix the dried fruit, mixed peel and sugar together to make the filling, then set aside.

Step Two : Pull the dough out onto a well-floured surface. Roll into a rectangle about 30 x 23 cm. Brush the cooled, melted butter over it and scatter the fruit mixture evenly over the top.

Step Three : Roll up the rectangle, tugging it gently toward you at each roll to achieve a tight sausage. To make it easier to slice, cover it with clingfilm and place it in the fridge for 30 minutes or so.

Step Four : Use a sharp, serrated knife to cut the sausage into 8-10 slices if you like your buns thin, or 6 if you like them really fat. Place them into the prepared baking pan and cover with a lightly floured tea towel. Allow to rest for 1 hour until doubled in size.

Step Five : Preheat the oven to 180oC / Gas Mark 4. Bake for 30-35 minutes until golden. Remove from the oven and transfer to a wire rack. Brush with melted honey while they are still hot.

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