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Tasty Chelsea Bun Recipe
Posted by Emma Line Tuesday, 21st April 2015
As it’s National Bread Week and we’ve already provided you with a simple bread recipe to get you started (we hope you enjoyed it), we thought we’d also give you the chance to show off your skills with a recipe that’s a little more difficult – but just as delicious.
This Chelsea Bun recipe is perfect for both beginners wanting to develop their baking skills and experienced bakers who fancy trying a new recipe - but best of all it’s fun, creative and tasty!
Did you know that the first ever Chelsea Bun was made in the 18th Century at Bun House in Chelsea which is where it got its name from?
This recipe is one of our favourites - it’s perfect with a cup of tea or as a sweet afternoon treat! We’ve tried this recipe out and we love it, we proved the Chelsea buns in our Nexus 110 proving drawer (as you can see in our image below) and they were perfect.
15g fresh yeast or 1 ½ tsp fast-action dried yeast
125ml warm milk
225g strong plain white flour
Flour to dust
½ tsp salt
40g butter, diced
Butter to grease
1 egg, beaten
125g mixed currants, sultanas and raisins
50g light muscovado sugar
- Blend fresh yeast with milk
- Sift the flour and salt into a bowl and rub in 25g of butter. Make a well in the middle of the bowl and pour in the yeast liquid along with the beaten egg and mix to make soft dough.
- Lightly sprinkle the surface with flour and tip dough out, knead for around 10 minutes until it’s smooth and elastic. Cover and leave in a warm place for 1 hour, or until it has doubled in size.
- Once doubled in size, knead the dough once more and then pat out to a large rectangle approximately 30 x 23cm.
- Melt the remaining butter and brush it over the dough.
- Mix the dried fruit and sugar together and scatter over the dough – leave a 2.5cm border at the edge.
- Roll up the dough like a Swiss roll and then press the edges together to seal.
- Cut into 12 equal slices and put them cut side up into a greased square tin. Then cover and leave in a warm place until it doubles in size.
- Once doubled, bake in the oven at 190⁰C (170⁰C fan oven) for approximately 30 minutes until they have risen and are golden brown.
- When ready and still hot, brush with honey and then leave to cool slightly until removing from tin. Best served warm.
Some Top Tips for baking Chelsea buns:
- If adding nuts and seeds into your bread then toast them before adding them to the mixture, this will bring out the flavour.
- For a different take on the Chelsea bun, add some citrus juice or cinnamon to the recipe.
- Chelsea buns can also be served with different types of jam, for an even sweeter taste.
We’d love to see how you make your Chelsea buns, leave us a comment in the comment section below or show off your skills on our Facebook page.