Chelsea Buns
A community recipe by jaybeeNot tested or verified by Nigella.com
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Use basic dough mode on your machine to make dough. Knead dough lightly and roll out to an oblong 26cm X 20cm (10 X 8 inches). Mix the dried fruit, soft brown sugar and mixed spice together. Spread the dough with the melted butter and then the sugar mixture. Roll up from the long edge and cut into 8 slices. Arrange on a greased 23cm (9 inch) sandwich tin and allow to prove until well risen. Bake at 220C/425F/Gas7 for 15 mins or until golden brown. Allow to cool and drizzle with glace icing.
Use basic dough mode on your machine to make dough. Knead dough lightly and roll out to an oblong 26cm X 20cm (10 X 8 inches). Mix the dried fruit, soft brown sugar and pumpkin pie spice together. Spread the dough with the melted butter and then the sugar mixture. Roll up from the long edge and cut into 8 slices. Arrange on a greased 23cm (9 inch) sandwich tin and allow to prove until well risen. Bake at 220C/425F/Gas7 for 15 mins or until golden brown. Allow to cool and drizzle with glace icing.
Introduction
These are yummy, but, play around with the filling ingredients! I do, and have even made savoury ones!
These are yummy, but, play around with the filling ingredients! I do, and have even made savoury ones!
Ingredients
Serves: 5
Metric
Cups
For the Dough
- ½ teaspoon dried yeast (in sachets)
- 225 grams strong white bread flour
- 1 teaspoon caster sugar
- 25 grams butter
- 1 tablespoon powdered milk
- ½ teaspoon salt
- 1 medium egg
- 100 millilitres water
For the Filling
- 15 grams butter (melted)
- 100 grams mixed dried fruit
- 50 grams soft brown sugar
- 1 pinch of mixed spice
For the Dough
- ½ teaspoon dried yeast (in sachets)
- 8 ounces strong white bread flour
- 1 teaspoon superfine sugar
- 1 ounce butter
- 1 tablespoon powdered milk
- ½ teaspoon salt
- 1 medium egg
- 3½ fluid ounces water
For the Filling
- 1 ounce butter (melted)
- 4 ounces mixed dried fruit
- 2 ounces soft brown sugar
- 1 pinch of pumpkin pie spice
Method
Chelsea Buns is a community recipe submitted by jaybee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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