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freshly baked chelsea buns drizzled with icing

Chelsea Buns

Robyn
Soft dough rolled with cinnamon, sugar and sultanas, and topped with sweet glaze. A perfect tea-time treat!
5 from 9 votes
Prep Time 35 mins
Cook Time 25 mins
Resting time 2 hrs 10 mins
Course baking, brunch, Snack
Cuisine English
Servings 9 buns
Calories 372 kcal

Ingredients
  

  • 200 ml milk
  • 50 g butter
  • 450 g plain flour
  • 1 tsp mixed spice
  • pinch salt
  • 7 g dried yeast
  • 35 g granulated sugar
  • 1 egg beaten

Filling

  • 25 g butter softened
  • 150 g sultanas
  • 2 tsp ground cinnamon
  • 30 g soft brown sugar

Glaze

  • 1 tbsp granulated sugar
  • 1 tbsp water

Icing

  • 50 g icing sugar
  • 4-5 tsp water

Instructions
 

  • Place the milk and butter in a small saucepan and heat over a low heat until the butter just melted (you don’t want the milk to be too hot - see note 1).
  • In a mixing bowl, stir the flour, yeast, white sugar, mixed spice and salt together. Stir in the beaten egg and then the tepid-warm milk.
  • Bring together to make a soft dough then knead for 5-7 until smooth and elastic (or see note 2).
  • Cover with a tea towel and leave in a warm place for 1 – 1 ½ hours, until doubled in size.
  • Tip the dough out on to a lightly floured board and roll into a rectangle 20 x 30cm.
  • Spread over the softened butter, then sprinkle the sultanas evenly over the surface. Mix the brown sugar and cinnamon together and then sprinkle this mixture all over the dough in an even layer.
  • Press down the long side closest to you to the board. Take the opposite long edge roll tightly towards you.
  • Cut the roll into 9 even pieces, around 4-5cm thick.
  • Line the bottom only of a 20 x 20 cm square tin with baking paper and place the swirls, cut side facing up, into it, leaving an even gap in between them all.
  • Lay a tea towel over the top and leave in a warm place for 30-40 minutes until the buns have grown in size and are now touching.
  • Preheat the oven to 180 ˚C fan / 360 ˚F.
  • Bake the buns for 20-25 minutes, checking after 15 minutes and if starting to brown and the sultanas starting to catch, cover with foil.
  • Leave to cool in the tray for 5 minutes.

Make the Glaze

  • Whilst the buns are cooling, make the glaze: In a small saucepan heat the sugar and water over a medium heat, stirring, until the sugar dissolves.
  • Brush the glaze over the top of the warm buns.
  • Leave for 5minutes and then turn out to a wire rack.
  • Either leave as is or make the icing.

Make the Icing

  • Sift the icing sugar into a bowl, mix in the water until a thick but drizzly consistency
  • Drizzle over the buns. Leave to set for a few minutes before eating.
    Enjoy!

Notes

  1. If the milk gets too hot, let it cool in the pan for a minute or two before adding to the flour mixture.
  2. Or use a bread maker to knead and rise, then take out, beat down and roll out then add the filling as in the recipe.

Nutrition

Calories: 372kcalCarbohydrates: 67gProtein: 7gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 38mgSodium: 81mgPotassium: 231mgFiber: 2gSugar: 25gVitamin A: 273IUVitamin C: 1mgCalcium: 55mgIron: 3mg
Keyword baking, bread, bun, sultanas

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