These raisin filled Chelsea Buns are a perfect accompaniment to a cup of hot coffee or tea. They're not very sweet as I've omitted the glaze for the topping, instead I just sprinkled some brown sugar on top just prior to baking. If you prefer a richer Chelsea Bun, you can add on a smear of butter for a more creamy taste :)
Recipe for Chelsea Buns (adapted from 'here')
- 500 gm high protein/bread flour
- 1 tsp salt
- 2 tsp dried yeast
- 300 ml milk
- 40 gm unsalted butter
- 1 egg
- brown sugar for sprinkling
- 25 gm butter, melted
- 1 orange zest
- 75 gm Demarara sugar
- 2 tsp cinnamon
- 100 gm raisins
- 100 gm craisins
- 1.1/2 Tbsp honey
- 1 Tbsp water
Glaze (I omitted)
- Melt butter in a small saucepan, add in milk, stir. Heat till lukewarm.
- Sift flour, salt into a large mixing bowl, mix well. Make a well in the centre and add in the yeast.
- Lightly beat up the egg.
- Pour milk-butter mixture and egg mixture into the flour.
- Mix flour until dough begins to come together and comes away from the sides of the bowl.
- Knead on a floured surface for about 5 mins. till dough is smooth and elastic.
- Place dough back into the mixing bowl, cover with a damp cloth and let rise till double in size in a warm place for about 1 hour.
- Knock down dough, roll into a 10 x 11 inch rectangle. Brush surface with some melted butter, sprinkle Demarara sugar, cinnamon, dried fruits and orange zest.
- Roll long side up like a swiss roll.
- Cut into about 1.3/4 inch thick. Arrange rolls, cut side down onto a lightly greased baking pan.
- Cover with a damp cloth, let rise in a warm place for about 30 min.
- Sprinkle on some brown sugar.
- Bake in a preheated oven @ 190 deg.C for about 20 to 25 mins till golden brown. Test with a skewer till it comes out clean, give it a knock and if the sound is hollow, then the buns are done.
- Yield : 12 buns
I'm linking this post to the Little Thumbs Up event and theme for August is 'Flour',
jointly organised by
and hosted by
Diana of Domestic Goddess Wannabe.