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Fruity Chelsea Buns




Source of Recipe


Sainbury's


List of Ingredients




500g plain strong white bread flour
½ 5ml spoon salt
2 x 7g fast action dried yeast
1 medium egg, beaten
250ml warm water
75g butter, softened

For the filling
25g butter, melted
75g caster sugar
150g sultanas
40g flaked almonds
5ml spoon ground mixed spice

To Glaze
3 x 15ml spoons clear honey




Recipe



Sift the flour and salt together. Stir in the dried yeast.

Add the egg and water and knead to form a soft dough, then knead in the butter until a smooth dough is formed. This will take approximately 10 minutes.

On a lightly floured surface, roll out the dough to form a 45 x 25 cm rectangle. Brush the melted butter over the dough, leaving a 2.5cm border on the long side. Brush border with cold water.

Sprinkle with the sugar, sultanas almonds and spice
Roll up widthways like a Swiss roll and seal the edges well.

Cut into 10 even slices and place cut down into a greased 25-30cm cake tin. Cover and leave to rise for 30 -40 minutes or until double in size.

Preheat the oven to 220°C, 425°F, Gas Mark 7 and bake for about 20 minutes or until golden brown.

Brush with a wet brush dipped in honey.