Email to Gill's Recipes      

Recipe Categories: Gill's HOME PAGEBeansandPulses Beef BiscuitsandCookies Bread Butter Cakes Candy Cheese Chicken ChocolateCakes ColdDessert DipsandSalsas Drinks FishandSeafood FlavouredButter Fruit HotDesserts HotDrinks IcingsandFrostings Ideas JamandChutney Pancakes Pasta Pastries Pies PorkandBacon Potato Rice Salad Sandwiches Sauces Sausages SavouryCakes Soup Sweet Vegetables Vegetarian

Chelsea buns




Source of Recipe


.


List of Ingredients




400g strong white flour
2 dessertspoons sugar
2 teaspoons mixed spice
200g dried fruit (currants, sultanas or raisins plus mixed peel)
1 dessertspoon fresh yeast
250ml lukewarm liquid
2 tablespoons olive oil

Filling:
1 dessertspoon olive oil
Sugar to sprinkle

Brush with a glaze made with 1 dessertspoon sugar and 2 dessertspoons boiling water. Then sprinkle with a little sugar

Recipe



1. Place the yeast in a measuring jug then measure up to 250ml with lukewarm water and stir to dissolve.

2. Place the flour, salt, sugar and dried fruit in a large mixing bowl. Add the liquid to the mix then pour in the olive oil. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.

3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth – or until you get fed up!

4. Cover and leave to prove for an hour or so – or go straight to step 5.

5. When you're ready to proceed, roll the dough out into a rectangle, 40cm by 25cm. Brush with oil and sprinkle with the sugar. Roll up the dough along the long side, towards you, as you would a Swiss roll, and leave to rest on the seam. Cut into 12 pieces and place on a prepared baking sheet, leaving a finger width of space between each bun for them to grow in size. The buns should touch all round when risen which helps to keep the buns in shape. Leave to rise appreciably.

6. Bake for about 15 to 20 minutes at 220C 425F or gas mark 7, checking the colour underneath the buns – they should be browned evenly across the bottom. You may need to remove the buns on the outside, which have browned underneath, and replace the others in the oven, upside down. Brush them with the glaze when they come out of the oven and to finish them off, sprinkle them with sugar.

That's how I finish them off, but if you want to cover them with icing sugar, why not?