Chelsea Buns Recipe

225 g

2.5 ml

40 g

7.5 ml

120 ml

1

75 g

25 g

50 g

White flour

Salt

Unsalted butter

Easy blend dried yeast

Milk

Egg, beaten

Mixed dried fruit

Chopped mixed peel

Soft light brown sugar

Clear honey, to glaze

• Preheat the oven to 190^oC/375^oF/Gas 5. Grease a 18cm/7in square tin.
• Sift together the flour and salt, rub in 25g of the butter.
• Stir in the yeast and make central well. Slowly add the milk and egg, stirring, then beat until the dough leave the sides of the bowl clean,
• Knead the dough until smooth. Place in an oiled bowl, cover and set aside until doubled in size.
• Transfer to a floured surface and roll it out to a rectangle 30 x 23 cm.
• Mix the dried fruits, peel and sugar. Melt the remaining butter and brush over the dough.
• Scatter over the fruit mixture, leave a 2.5cm border. Roll up the dough from a long side.
• Seal the edges, then cut into 12 slices.
• Place the slices, cut sides up, in the greased tin. Cover and set aside until doubled in size.
• Bake for 30 minutes, until a rich golden brown. Brush with honey and leave to cool slightly in the tin before turning out.