Chelsea Buns

The Chelsea Buns Recipe These sweet and spicy buns were invented in the 18th century at The Bun House in Chelsea, London, where they proved a hit with royalty.

2 1⁄4 cups bread flour, sifted, plus extra for dusting
1⁄2 tsp salt
2 tbsp sugar
1 tsp dried yeast
3 tbsp butter, plus extra for greasing
1 large egg, lightly beaten
1⁄2 cup warm milk
vegetable oil, for greasing
1 cup (4oz) mixed dried fruit
1⁄3 cup light brown sugar
1 tsp pumpkin pie spice
honey, for glazing

1 Mix the flour, salt, sugar, and yeast in a mixing bowl. Rub in 1 tablespooon of the butter. Pour in the egg, then the milk.

2 Mix to form a soft dough. Knead for 5 minutes. Place in a lightly oiled bowl and cover with oiled plastic wrap. Leave in a warm place for 1 hour, or until doubled in size.

3 Grease the pan. Put the dough on a lightly floured surface and knead. Roll out to a 12 x 9in (30 x 23cm) rectangle. Melt the rest of the butter in a saucepan over low heat, then brush over the surface of the dough, leaving a border along the long edges.

4 Mix the fruit, brown sugar, and spice together and scatter over the butter. Roll up the dough from the long edge like a Swiss roll, sealing the end with a little water.

5 Cut the dough into 9 pieces. Put the pieces in the pan and cover with plastic wrap. Leave to rise for 1 hour until doubled.

6 Preheat the oven to 375°F (190°C). Bake for 30 minutes, then brush with honey and cool before transferring to a wire rack. STORE The buns will keep in an airtight container for 2 days.

Chelsea Buns
Chelsea Buns
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