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baking English
Chelsea Buns

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Comments: 0
 

Recipe

These are British sticky buns, with a bit of spice in the fruit filling.

Yield: Makes 9 buns
Prep time: 30 Mins, Plus Rising<Br>
Cooking time: 30 Mins<Br>

Ingredients

  • 2 cups bread flour
  • 2 tbsp granulated sugar
  • 1 tsp instant yeast
  • ½ tsp salt
  • 1 tbsp cold butter, diced
  • ½ cup tepid milk
  • 1 large egg, lightly beaten

For the filling:

  • 2 tbsp butter, melted and cooled
  • ¾ cup raisins, golden raisins, and/or dried currants
  • 1/3 cup packed light brown sugar
  • 1 tsp pumpkin pie spice
  • ¼ cup honey, to glaze

Special Equipment:

  • 9 in (23cm) square cake pan

Directions

1. Mix the flour, sugar, yeast, and salt together in a large bowl. Add the butter and rub it in with your fingertips. Make a well in the center. Pour in the milk and egg and mix to form a soft dough. Knead on a lightly floured work surface for 8 minutes, or until smooth and elastic. Shape into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap. Let stand in a warm place about 1 hour, until doubled.

2. Lightly butter the cake pan. Knead the dough on a lightly floured surface and roll into a rectangle about 12 × 9in (30 × 23cm).

3. To make the filling, brush the surface of the dough with the melted butter, leaving a 1in (2.5cm) border along the long sides. Mix the raisins, brown sugar, and spice together and sprinkle over the butter. Starting at a long side, roll up the dough and pinch the seam closed. Slice the dough into 9 equal pieces. Arrange the slices in the pan. Cover loosely with plastic wrap and let stand about 30 minutes, until doubled.

4. Preheat the oven to 375°F (190°C). Bake for 30 minutes, until golden brown. Transfer to a wire rack. Brush the buns with the honey. Let cool for about 10 minutes, then remove from the pan and serve warm.

Notes

Prepare ahead: The buns can be stored in an airtight container for up to 2 days. Reheat before serving.

Freezing Information: Freeze baked buns up to 1 month.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

269kcal (13%)
39mg (4%)
0mg (1%)
46mcg RAE (2%)
168mg
15mg
5g
26g
1g
51g
35mg (12%)
148mg (6%)
3g (15%)
5g (8%)
2mg (10%)
 

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