Chelsea buns
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Ingredients
- 15 g caster sugar
- 85 g stron flour
- 300 ml full-fat milk, slightly warmed
- 25 g fresh yeast
- 675 g stron flour
- Pinch of nutmeg
- 140 g butter, cubed
- 1 egg
- 85 g caster sugar, plus extra for sprinklin
- Finely grated zest of 1 lemon
- 50 g butter, melted
- 50 g caster sugar
- 2 tsp. ground cinnamon
- 50 g currants
- 65 ml sugar syrup
Directions
- To make the yeasty mix, stir the sugar and flour into the slightly warmed milk in a pan then add the yeast. Keep it warm until it froths up and then drops.
- To make the dough, sift the flour and nutmeg together in a bowl then rub in the butter until it resembles breadcrumbs. Next make a well in the centre of this dry mixture.
- Whisk the egg, sugar and lemon zest into the yeasty mixture then tip this into the well and mix until the dough is smooth, silky and slightly elastic. Allow it to rest for one hour wrapped in clingfilm.
- Grease and line a baking sheet with baking parchment.
- On a lightly floured surface, roll out the dough to a square shape about four centimetres thick, then brush with melted butter. Sprinkle sugar, cinnamon and currants over its surface.
- Roll up the dough (think Swiss roll), then brush the outside of the roll with more of the melted butter.
- Cut the roll into pieces about four centimetres wide and place cut side down on the prepared baking sheet. Make sure that you place them evenly in rows so they can batch together during their proving time, 45 to 60 minutes. Theyre ready to bake when they have doubled in size and all the buns are touching each other.
- Meanwhile, preheat the oven to 190°C/gas mark 5 and make the sugar syrup.
- Bake in a preheated oven for eight to 12 minutes until golden brown.
- Remove from the oven, brush with the sugar syrup, sprinkle with caster sugar, remove from the baking parchment and transfer to a wire rack to cool.World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
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