Chelsea Buns

Chelsea Buns

Making Chelsea buns takes me back a few years.  My gran used to make these quite often and that smell when they are baking in her kitchen will always stay with me!  Chelsea buns were first created in the 18th century at the bun house in Chelsea, although I think there have been a few changes to the recipe since then.  Back then they used to brush the buns with sugar and water after baking but today a lot of bakers use the icing on the top. It is really a personal taste, I use icing as I think it finishes the bun of nicely and of course the family enjoy them more!

Dough

337g strong flour

1 1/2 teaspoons of dried yeast

1/2 teaspoon salt

1/2 teaspoon sugar

215ml warm water

3/4 tablespoon olive oil

Filling

100g mixed dried fruit

30g brown sugar

1 teaspoon mixed spice

1 egg

300g Icing sugar

Method

Sieve the flour, add sugar, yeast and salt.

Add the warm water and olive oil and mix well.

Knead the dough for 5 minutes, put in a clean bowl and cover.

Leave to prove until it had doubled in size.

Knead the dough for a couple of minutes again and the roll our into a rectangle until approx half a cm ( 5mm ) thick.

Gently beat the egg and brush all over the dough making sure to cover the edges too.

Mix the brown sugar with the mixed spice and sprinkle all over the dough, then give it a sprinkling of the mixed fruit.

Roll the dough like a swiss roll and make sure the edge is secured nicely.

Cut into slices about 1 inch thick and place on a lined baking tray, leaving plenty of room in between to rise.

Chelsea buns

Cover the buns and allow to rise again until double in size.

Brush with remaining egg wash and bake for 20 minutes until golden.

Place on a wire rack to cool.

Mix the icing sugar with a teaspoon of boiling water at a time until you get the right consistency. Try and make it quite thick so that it does not run off the buns.

I hope you enjoyed this chelsea bun recipe 💗

Have a lovely day!



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