How to make Traditional Chelsea Buns

AuthorBobCategory, DifficultyIntermediate

Chelsea Buns may look difficult to create but trust me, they are not. All you need is patience and a discerning palette for mouthwatering food.

Chelsea Buns

Yields12 Servings
Prep Time3 hrs 30 minsCook Time15 minsTotal Time3 hrs 45 mins

 700 g Plain or Strong White Flour
 5 g Salt
 55 g Caster Sugar
 250 ml Tepid Milk
 2 Eggs
 60 g Melted Butter
 25 g Fresh Yeast
 25 g Caster Sugar
 2 tbsp Lemon Curd (diluted)
 125 g Raisins
 75 g Caster Sugar
 1 tsp Ground Cinnamon
 1 tsp Ground Mixed Spice
 40 g Granulated Sugar

1

Place the flour, salt and 55g of sugar into a machine mixing bowl and blend lightly.

2

In a jug, whisk together the milk, eggs and melted butter.

3

In a small dish add the yeast and 25g sugar and work the yeast until it becomes a liquid.

4

Add the worked liquid yeast to the milk and mix well.

5

Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

6

Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 2 hours.

7

After 2 hours, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.

8

Pre-heat your oven to 180ºC.

9

Mix the Raisins, 75g sugar, cinnamon and mixed spice together.

In a cup, mix the lemon curd with 1 tbsp of hot water.

Paint the entire surface of the dough with the diluted lemon curd.

Sprinkle the dried fruit mixture over the entire surface of the dough.

10

Starting with the edge closest to you, roll the dough away from you until it looks like a swiss roll shape.

Divide the entire length of the dough into 12 equal pinwheels.

Place the pin wheels (cut side up) into a deep non-stick baking pan, positioning 4 x 3.

Cover with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size and joined together.

11

Bake in the oven for 15 minutes.

Remove from the oven, brush lightly with tepid water and sprinkle with granulated sugar. Allow to cool.

Separate the buns by gently pulling apart.

Chelsea Buns 2

Ingredients

 700 g Plain or Strong White Flour
 5 g Salt
 55 g Caster Sugar
 250 ml Tepid Milk
 2 Eggs
 60 g Melted Butter
 25 g Fresh Yeast
 25 g Caster Sugar
 2 tbsp Lemon Curd (diluted)
 125 g Raisins
 75 g Caster Sugar
 1 tsp Ground Cinnamon
 1 tsp Ground Mixed Spice
 40 g Granulated Sugar

Directions

1

Place the flour, salt and 55g of sugar into a machine mixing bowl and blend lightly.

2

In a jug, whisk together the milk, eggs and melted butter.

3

In a small dish add the yeast and 25g sugar and work the yeast until it becomes a liquid.

4

Add the worked liquid yeast to the milk and mix well.

5

Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

6

Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 2 hours.

7

After 2 hours, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.

8

Pre-heat your oven to 180ºC.

9

Mix the Raisins, 75g sugar, cinnamon and mixed spice together.

In a cup, mix the lemon curd with 1 tbsp of hot water.

Paint the entire surface of the dough with the diluted lemon curd.

Sprinkle the dried fruit mixture over the entire surface of the dough.

10

Starting with the edge closest to you, roll the dough away from you until it looks like a swiss roll shape.

Divide the entire length of the dough into 12 equal pinwheels.

Place the pin wheels (cut side up) into a deep non-stick baking pan, positioning 4 x 3.

Cover with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size and joined together.

11

Bake in the oven for 15 minutes.

Remove from the oven, brush lightly with tepid water and sprinkle with granulated sugar. Allow to cool.

Separate the buns by gently pulling apart.

Chelsea Buns 2

How to make Traditional Chelsea Buns

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