2 September, 2015
Chelsea Bun
Chelsea Buns
Makes: 9-12, depends on the size you want
Ingredients:
- 350g plain flours
- 50g sugar
- pinch salt
- 10g dry yeast
- 50g butter, cubed
- 1 egg, lightly beaten
- 100ml lukewarm milk
- 50ml lukewarm water
- 150g mixed dried fruit or sultanas
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 tablespoons C4K Kitchen’s Raspberry Chia Jam
- 1 tablespoon honey
Icing Ingredients:
- 125g butter
- 1/2 cup icing sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons boiling water
- 1 tablespoon room temperature water
Method:
- Mix flour sugar, salt and yeast in a large mixing bowl and use your fingertips to rub the butter in, then add in the fruit and spiced and stir through well
- Continue to mix while you stir through the egg and milk into the dry ingredients.
- Add the water as necessary to form a smooth dough
- Knead the dough for 10 minutes until smooth and elastic. Cover the bowl with greased plastic wrap and leave in a warm place to rise for 30-45 minutes
- Knock down the dough and roll out to 30 x 25cm rectangle and evenly spread the jam over the dough
- Loosely roll the dough and cut into 9-12 equal portions and arrange the scrolls laying with scroll upwards on 2 baking trays lined with baking paper
- Covered with glad wrap and leave to rise for 30-45 minutes
- Preheat the oven to 190 degrees Celsius (170 degrees Celsius for fan forced)
- Bake for 20 minutes until golden
- Remove from the oven and immediately brush with honey to give them a delicious glaze.
- To make the frosting, mix the warm and room temperature water and set aside
- Cream the softened butter and icing sugar together until light, pale and fluffy and then beat in the vanilla.
- Gradually add the warm water, one teaspoon at a time beating very well between additions until you have your desired consistency
- Either spoon or pipe on top of your buns for a deliciously frosted Chelsea bun
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.