Sticky British Chelsea buns — soft enriched dough rolled up with cinnamon, brown sugar and dried fruit, baked into a swirl and brushed with a sweet glaze.
- 500g White Flour
- 1 tsp Salt
- 7g Yeast
- 1 Eggs
- Dash Vegetable Oil
- 25g Butter
- 75g Brown Sugar
- 2 tsp Cinnamon
- 150g Dried Fruit
- 2 tbs Milk
- 2 tbs Caster Sugar
Tags:
Bun Baking TreatVideo
Preparation
- Sift the flour and salt into a large bowl, make a well in the middle, and add the yeast.
- Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
- Add the milk mixture and egg to the flour and stir until it comes together as a soft dough, adding a little extra flour if needed.
- Tip onto a generously floured surface and knead for five minutes, adding more flour if necessary, until smooth, elastic and no longer sticky.
- Place in a lightly oiled bowl, turning to coat, cover with cling film, and leave somewhere warm for one hour, until doubled.
- Lightly grease a baking tray. Knock the dough back and roll out into a rectangle 0.5cm thick. Brush all over with the melted butter, then sprinkle with the brown sugar, cinnamon and dried fruit.
- Roll up into a tight cylinder, cut into ten 4cm slices, and place on the tray with a little space between each. Cover with a tea towel and leave to rise for 30 minutes.
- Preheat the oven to 190C/375F/Gas 5 and bake the buns for 20–25 minutes, until risen and golden-brown.
- Meanwhile, heat the milk and sugar for the glaze in a saucepan until boiling, then simmer for 2–3 minutes. Brush over the warm buns and leave to cool on a wire rack.
