I Love 2 Bake

Makes: 16 Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 30 minutes Baking Time: 25 – 30 minutes

Ingredients

1	kg	Cake flour ( 8 x 250 ml / 8 cups )
10	ml	Salt ( 2 tsp )
125	ml	Sugar ( ½ cup )
20	g	Anchor Instant Yeast ( 2 packets )
120	g	Margarine
440	ml	Lukewarm Water
	2	Large eggs, Beaten
		Soft margarine, to spread
		Cinnamon sugar, to sprinkle
		Dried fruit cake mix, to sprinkle
		Beaten egg, to brush

Mix 100 g (240 ml / 1 cup) sugar and 125 ml (½ cup)
water together in a saucepan and boil over low heat for
about 5 minutes, stirring continuously.

Mix 130 g (250 ml / 1 cup) icing and 30 ml (3 tbsp) water together to form a smooth, dripping consistency

Mix flour, salt and sugar together. Add the margarine
and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Mix the water and the egg together and add to
the flour mixture to form a soft dough.
Knead the dough until smooth and elastic,
cover with greased plastic and leave to
rest for 10 minutes.
Knock the dough down, divide into 2 equal
pieces. Roll the first piece into a 25 x 25 cm
square. Spread the surface evenly with
soft margarine, sprinkle with enough
cinnamon sugar (for flavour) and then
dried fruit cake mix.
Roll the dough up into a roll and press the
seam together with the fingertips to seal.
Divide the roll into 8 equal pieces and cut
into spirals. Place the spirals into a baking
tray alongside each other – leave enough space
between each for rising.
Repeat the above step with the second piece of
dough as per the first piece, for 16 Chelsea Buns.
Cover with greased plastic and allow to rise in a warm
place until double in volume, about 30 minutes.
Brush evenly with beaten egg and bake in a preheated oven
at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
Remove from the oven and brush with the sugar water glaze,
whilst still warm. Leave to cool down. Drizzle with the glacé icing.