Makes: 6 Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 30 minutes Baking Time: 30 – 35 minutes
Ingredients
| 360 |
g |
Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 45 |
ml |
Sugar ( 3 Tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packets ) |
| 30 |
g |
Margarine ( 2 Tbsp ) |
| 150 |
ml |
Lukewarm Milk |
|
1 |
Large egg, Beaten |
|
1 |
Beaten egg, to brush |
Filling
| 60 |
g |
Margarine ( 8 Tbsp ) |
| 60 |
ml |
Sugar |
| 5 |
ml |
Cinnamon ( 1 tsp ) |
| 75 |
g |
Raisins ( ½ cup ) |
Glaze
| 60 |
g |
Icing Sugar ( ½ cup ) |
| 25 |
ml |
Boiling Water ( 1 Tbsp + 1 tsp ) |
Method
- Mix the flour, salt, and sugar together. Rub the margarine into the flour. Add the Anchor Instant Yeast and mix.
- Add the lukewarm water and beaten egg to the flour to form a soft dough.
- Knead the dough well for 10 minutes until smooth and elastic.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes
- Knock the dough down and roll the dough into a 20 cm square. Spread the margarine
over the dough and sprinkle with cinnamon sugar and raisins.
- Roll the dough up and form into a long strand. Cut the strand with a sharp knife, into
6 equal slices.
- Place the slices, cut side down, onto a greased baking tray. The slices should be placed
in 3’s, in 2 rows next to each other. NOTE: Place slices slightly apart.
- Cover with greased plastic and allow to rise in a warm place until double in volume, about
20 – 25 minutes.
- Brush with beaten egg and bake in a preheated oven at 180 °C/350 °F for
20 – 25 minutes.
- Prepare the icing by sifting the icing sugar into a bowl and mix with enough boiling water
to form a smooth, dripping consistency. Drizzle the icing over once the buns have
cooled down.
