Makes: 8 Custard Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes
Ingredients
Dough:
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 60 |
ml |
Sugar ( 4 tbsp ) |
| 60 |
g |
Margarine ( 4 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 125 |
ml |
Warm milk ( ½ cup ) |
| 125 |
ml |
Cold water ( ½ cup ) |
| 1 |
|
Large egg, beaten |
Filling
| 125 |
ml |
Cooked custard ( ½ cup ), custard must be fairly thick |
| 5 |
ml |
Cinnamon ( 1 tsp ) |
| 60 |
ml |
Sugar ( 4 tbsp ) |
| 75 |
g |
Raisins ( 125 ml / ½ cup ) |
Glaze
| 30 – 45 |
ml |
Sugar ( 2 – 3 tbsp ) |
| 60 |
ml |
Water / Milk ( ¼ cup ) |
Glacé Icing
| 250 |
ml |
Icing sugar ( 1 cup ) |
| 45 |
ml |
Water ( 3 tbsp ) |
Method
- Mix all dry ingredients together and rub the
margarine into the flour. Add the
Anchor Instant Yeast and mix.
- Mix milk, water and beaten egg together and add to
the dry ingredients to form a soft dough. Knead the
dough well until smooth and elastic for about
10 minutes.
- 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
rectangle of 30 x 25 mm and about 5 mm thick.
- Spread the cooled custard over the surface of the
dough, sprinkle with cinnamon, sugar and raisins.
- Roll the dough up into a roll and seal the end with your fingertips.
- Cut the roll in 8 equal slices.
- Place each spiral onto a greased baking tray – cut
side down. Cover with greased plastic and leave to
rise in a warm place until double in volume,
for 20 – 25 minutes.
- Brush with egg and bake in a preheated oven at
180 °C / 350 °F for 20 – 25 minutes. Allow to
cool for 5 minutes.
- Glaze the buns with sugar water, whilst still slightly
warm. Leave to cool completely and drizzle the glacé
icing over the Chelsea buns.
