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Custard Chelsea Buns

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

  1. Mix all dry ingredients together and rub the
    margarine into the flour. Add the
    Anchor Instant Yeast and mix.
  2. 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.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for
    10 minutes.
  4. Knock the dough down and roll the dough into a
    rectangle of 30 x 25 mm and about 5 mm thick.
  5. Spread the cooled custard over the surface of the
    dough, sprinkle with cinnamon, sugar and raisins.
  6. Roll the dough up into a roll and seal the end with your fingertips.
  7. Cut the roll in 8 equal slices.
  8. 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.
  9. Brush with egg and bake in a preheated oven at
    180 °C / 350 °F for 20 – 25 minutes. Allow to
    cool for 5 minutes.
  10. Glaze the buns with sugar water, whilst still slightly
    warm. Leave to cool completely and drizzle the glacé
    icing over the Chelsea buns.
Custard Chelsea Buns