It’s very easy to make Chelsea bun at home – and they are so naughty! Sultanas and cinnamon are a classic pairing for a reason. Each heightens the flavour of the other. They are a combination to be reckoned with – as you will find out when you sink your teeth into one of these irresistible and delicious buns. Perfect with hot tea or enjoyed simply on their own, home-made buns are tastier and fresher than anything you can buy in the supermarkets. Covered with addictive apricot glaze will satisfy and please your sweet taste buds. You can move one step further and decorate your creation with drizzle of soft icing or wafer cupcake designs.
500 g/1 lb 2 oz strong white flour, and also additional for dusting
1 table spoon of salt
1 x 7 g packet fast-acting yeast
300 ml/10 fl oz milk
40 g/1½oz unsalted butter, plus extra for greasing the tin
1 medium egg
vegetable oil, for greasing
For the filling
25 g/1o z melted unsalted butter
grated zest from one orange or lemon
75 g/2½oz soft brown sugar
100 g/3½oz sultanas
1 heaped table spoon apricot jam
200 g/7 oz sifted icing sugar
250 g icing sugar
3 table spoon cold water or lemon juice
Sift the flour and salt into a bowl and stir until mixed. Then make a well in the centre of the flour and put some yeast in. Stir in your caster sugar. Blend the egg with the warm milk and gradually stir into the flour mixture with melted butter and stir thoroughly until the contents of the bowl is formed into soft dough. You may perhaps not need all liquid. Tip the dough on a lightly floured hard surface and knead well for 5- 10 minutes. This step can be done in a mixer with a dough hook on a medium speed for 4-5 minutes. Knead until your dough is soft and stretchy.
Put the dough into a large oiled bowl and cover with cling film and leave to rise for one hour or until doubled in size. Tip the dough into a floured surface and roll out dough into a rectangle 30 cm x 20 cm/12 x 8 in. Melt the remaining butter and brush this all over the surface of the dough.
Mix the spice, sugar and fruit together and sprinkle sugar, cinnamon and dried fruit. All over the dough. Roll the dough up into a tight cylinder and cut into 10 thick slices and place cut side up close enough so that when they rise further. Heat the oven 190°C (375 F/, gas mark 5). Bake in the oven for 25-30 minutes until risen and golden brown.
The slices will bake with their sides touching. When done, they can be pulled apart and you will get a lovely soft edge into a greased deep roasting tin or baking tray. Cover the dough with a towel and leave to rise for another 30-45 minutes in a warm place.
Warm the apricot glaze and brush all over the buns as soon as they come out of the oven. Cool for 10 minutes in the tin before serving.
You can prepare icing. Stir icing sugar into the water to make stiff smooth icing. Drizzle onto the cooled buns, also you can sprinkle with the flaked almonds and top with a glaze cherry on each bun. Another option is to use a wafer cupcake topper. Serve once the icing has set. Chelsea bun recipe easy to make at home is not just a promise. It really works! Enjoy!
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