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Chelsea Buns

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

Sugar Water Glaze

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.

Glacé Icing

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

Method

  1. Mix flour, salt and sugar together. Add the margarine
    and rub into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Mix the water and the egg together and add to
    the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic,
    cover with greased plastic and leave to
    rest for 10 minutes.
  4. 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.
  5. Roll the dough up into a roll and press the
    seam together with the fingertips to seal.
  6. 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.
  7. Repeat the above step with the second piece of
    dough as per the first piece, for 16 Chelsea Buns.
  8. Cover with greased plastic and allow to rise in a warm
    place until double in volume, about 30 minutes.
  9. Brush evenly with beaten egg and bake in a preheated oven
    at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
  10. Remove from the oven and brush with the sugar water glaze,
    whilst still warm. Leave to cool down. Drizzle with the glacé icing.
Chelsea Buns