Wednesday, 19 April 2017

Home made Chelsea Buns

This week at the Chequers cookery school we made Chelsea buns. Due to it being half turn, those at the Chequers let me bring Tilly along to help (I say help, she spent most of her time making a mess). So here is the recipe for you to try as well. Its not too difficult and is really tasty.

For bun dough

250g of white bread flour
¼ of teaspoon on salt
1 packet of dry yeast
25g of butter
25g of caster sugar
1 egg
125mls warm milk

For the filling

25g of melted butter
25g of caster sugar
75g of mixed dry fruit
¼ teaspoon of mixed spice

For the glaze

2 tablespoons of sugar
hot water

1.Mix the flour with the salt in a bowl

2. Add the butter and mix with only your finger tips
3. Add the yeast and then add the caster sugar
4. Add the eggs and warm milk and make into a dough.
5. Knead the dough for 10/15 minuets until smooth and stretchy. (if dough is not smooth and stretchy add more water or warm milk a little at a time. It may be difficult but keep going, )

6. Cover and leave or a while until the dough has roughly doubled in size.
7. When the dough is ready, put the dough on a lightly floured surface and roll into a square.
8. Brush the surface of the dough with the melted butter .

9. Add the mixed fruit, mixed spice and caster sugar and spread evenly.

10. Roll the dough so the filling is trapped inside.
11. With a sharp knife, cut into 8 even pieces and put in a oven tin.

12. Cook for 20-25 minutes
13. Add 2 tablespoons of sugar to 2 tablespoons of hot water to make a glaze and brush over.


You can customise your Chelsea bun by changing type of dried fruit. You can use mixed dried fruit, just raisins, or even dried cherries. Instead of mixed spice, you could just use cinnamon.

Hope you enjoy making and eating your Chelsea bun it is perfect for sharing with your family.

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