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