CHELSEA BUNS RECIPE RECIPES

Steps:

• Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
• Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
• Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
• Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
• Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.

Steps:

• 01 - Line and butter a 22x30cm / 9x12in baking sheet.02 - Place 200gr / 7oz / 1 cup Flour into a bowl or or a clean surface and make a well in the centre. 03 - In a separate bowl mix the Yeast, Caster Sugar to the Milk and stir until the Yeast is dissolved. 04 - Pour the Yeast mixture into the Flour and add the Egg. Mix well to form a wet Dough. 05 - Cover the Dough ( still inside the bowl ) with a cloth and leave in a draught-free spot to rise for about one hour until doubled in size. 06 - Once the Dough has doubled in size, mix in the remaining Flour with the Salt and knead on a worktop until smooth. 07 - Put the Dough back in the bowl, cover, and rest for an extra 10 minutes ( repeat twice ). 08 - Add the Butter into the Dough and knead well. Rest the Dough again for about 1 hour or until it has doubled in size. 09 - To make the Buns: place the Dough on a lightly floured work surface and roll to a rectangle measuring 30x45cm / 12x18in. 10 - Brush all but one inch of the shorter end of the dough with melted Butter and sprinkle some Demerara Sugar over its surface.