Chelsea Buns

Method14 steps

1. 1

   Step 1: Sift all the measured dough flour and salt (1 tsp) into a large bowl. Make a well in the centre and add all the fast-action dried yeast (7 g).

   Uses 500 g strong white bread flour for dough · 1 tsp salt · 7 g fast-action dried yeast

2. 2

   Step 2: Warm only the 300 ml dough milk and 40 g dough butter in a saucepan until the butter melts. Let this complete mixture be lukewarm before adding to the yeast bowl; keep the filling butter and glaze milk separate.

   Uses 300 ml milk for dough · 40 g unsalted butter for dough

3. 3

   Step 3: Add the prepared lukewarm dough liquid and egg (1) to the flour bowl. Stir until it forms a soft dough, adding a little separate extra flour only if needed.

   Uses All the prepared dry dough ingredients · All the prepared dough liquid · 1 egg for dough · A little extra flour only if needed to form soft dough

4. 4

   Step 4: Flour the work surface with some of the separate dusting flour. Turn out the complete dough and knead for five minutes until smooth, elastic and no longer sticky, adding only as much extra flour as necessary.

   Uses All the combined dough · Additional flour for the kneading surface and minimal sticky adjustment

5. 5

   Step 5: Lightly oil a bowl with some of the greasing oil. Put the kneaded dough in it and turn to coat lightly with that oil.

   Uses All the kneaded dough · A little greasing oil for the proofing bowl; hold more for the tray

6. 6

   Step 6: Cover the bowl with cling film and leave in a warm place for about one hour, or until the dough has doubled in size.

   First Proof · 60 minUses The complete prepared dough

7. 7

   Step 7: Lightly grease the baking tray with a little of the held greasing oil and keep it ready for the shaped buns.

   Uses A little held greasing oil for the baking tray

8. 8

   Step 8: Knock back the risen dough, then turn onto a lightly floured surface. Roll the complete dough into a rectangle about 0.5 cm thick.

   Uses All the risen dough · A light additional dusting for rolling

9. 9

   Step 9: Melt only the separate 25 g filling butter. Brush all of it over the rolled dough, then sprinkle evenly with all the filling brown sugar (75 g), cinnamon (2 tsp) and dried mixed fruit (150 g). The dough butter and glaze sugar are not filling ingredients.

   Uses The complete rolled dough · 25 g unsalted butter for filling, melted in step 9 · 75 g soft brown sugar for filling · 2 tsp ground cinnamon for filling · 150 g dried mixed fruit for filling

10. 10

    Step 10: Roll the filled rectangle into a tight cylinder. Cut it into ten slices about 4 cm thick and put all ten on the prepared tray, leaving space between them. Cover with a tea towel and leave to rise for thirty minutes.

    Second Rise · 30 minUses All the prepared filled rectangle · The prepared tray

11. 11

    Step 11: Heat the oven to 190°C / 375°F / Gas 5 while the shaped buns finish rising.

12. 12

    Step 12: Bake the ten proofed buns in the heated oven for twenty to twenty-five minutes until risen and golden brown.

    Bake Buns · 25 minUses All ten proofed buns on the tray

13. 13

    Step 13: While the buns bake, heat only the separate two tablespoons glaze milk and two tablespoons caster sugar in a saucepan until boiling. Reduce the heat and simmer for two to three minutes to form the glaze.

    Simmer milk-sugar glaze · 3 minUses 2 tbsp milk for glaze · 2 tbsp caster sugar for glaze

14. 14

    Step 14: Remove the baked buns from the oven and brush them with the prepared glaze. Transfer to a wire rack to cool before serving.

    Uses All ten baked buns · All the prepared glaze