British Chelsea Buns with White Flour, Salt, Yeast. Ready in 30 minutes.
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Ingredients
- •500g White Flour
- •1 tsp Salt
- •7g Yeast
- •300ml Milk
- •40g Butter
- •1 Eggs
- •Dash Vegetable Oil
- •25g Butter
- •75g Brown Sugar
- •2 tsp Cinnamon
- •150g Dried Fruit
- •2 tbs Milk
- •2 tbs Caster Sugar
Instructions
- 1
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
- 2
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
- 3
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
- 4
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
- 5
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
- 6
Lightly grease a baking tray.
- 7
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
- 8
Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
- 9
Preheat oven to 190C/375F/Gas 5.
- 10
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
- 11
Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
- 12
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
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