Orange and maple Chelsea buns recipe
Best enjoyed warm and sticky from the oven
Chelsea buns are a classic, after all who can resist the smell and taste of a warm and sticky, fruit-filled bun straight from the oven with a cup of tea?
These Chelsea buns are a twist on the traditional recipe with flavours of orange and maple. Remember to factor in time for the dough to rise (around 1 and a half to 2 hours) and the buns to cool slightly after baking.
- Yields:
- 12 - 12 serving(s)
- Prep Time:
- 30 mins
- Cook Time:
- 25 mins
- Total Time:
- 55 mins
Ingredients
- 225 ml
milk
- 15 g
fresh yeast or 7g dried or fast-action dried yeast
- 40 g
caster sugar, plus extra to sprinkle
- 450 g
strong plain flour, plus extra to dust
- 1/2 tsp.
ground cinnamon
- 85 g
butter, diced
grated zest of 3 oranges
- 1
medium egg
oil, to grease
- 40 g
light muscovado sugar
- 1/2 tsp.
mixed spice
- 50 g
currants
- 50 g
raisins
2-3 tbsps maple syrup
Directions
- Step 1Heat the milk until just scalded. Leave to cool slightly until warm.
- Step 2If using fresh or dried yeast, mix with a little of the milk and 1tsp of the caster sugar. Leave for 5-10min, until frothy.
- Step 3Sift flour and cinnamon into a large bowl. Stir in 1tsp salt and the fast-action dried yeast, if using. Rub in 1⁄2 the butter, then stir in the caster sugar and the zest of 2 oranges. Make a well in the centre.
- Step 4Beat the egg with the warm milk and pour into the well along with the yeast mixture, if using. Mix until combined, then turn out on to a lightly floured work surface. Knead for about 10min, until smooth and elastic. Alternatively, use the dough hook on a food mixer for 2min on slow speed, then 7min on medium speed. Place dough in a clean, lightly oiled bowl, cover with a tea towel and leave to rise for 11⁄2-2hr, until the dough is doubled in size.
- Step 5Mix together the remaining butter with the muscovado sugar, zest of the third orange and mixed spice.
- Step 6Heat the oven to 200°C (180°C fan) mark 6. Knock back the dough, then roll it out into a 30cm square. Spread the butter and sugar mixture on to the dough. Sprinkle with the currants and raisins and then tightly roll it up into a Swiss roll shape. Cut into slices at 2cm intervals and place, cut side up, in a lightly greased 25 x 40cm roasting tin that’s about 2.5cm deep.
- Step 7Cover the buns with a tea towel and leave to prove for 15min. Sprinkle with sugar. Bake for 20-25min, until risen and golden. While still warm, brush with maple syrup. Cool on a wire rack.
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