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03 January 2013,04:35 by
V.Chitralekha

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CHELSEA BUNS

Chelsea Buns are special. They are far from the usual buns that you can find in bakeshops. These buns make use of diced butter, fresh milk and mixed dried fruits as flavourings. The buns are also glazed with clear honey to have a shiny and inviting look.
Makes :
12

Preparation Time :
1 hour

Cooking Time :
2 hours 10 minutes

Preparation Method :

  • Grease a 17.5 cm (7 inch) square tin.
  • Blend the fresh yeast with the milk. If using dried yeast, sprinkle it into the milk and leave in a warm place for 15 minutes, until frothy.
  • Put the flour and salt in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
  • Make a well in the centre, pour in the yeast liquid and the egg, then beat together until the mixture forms a dough that leaves sides of bowl clean.
  • Turn on to a lightly floured surface and knead well for 10 minutes, until smooth and elastic.
  • Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
  • Knead the dough lightly on a floured surface, then roll it out to a large rectangle, measuring about 30x23 cm (12x9 inches). Mix the dried fruit and sugar together.
  • Melt the remaining butter, then brush over the dough. Scatter with the fruit mixture, leaving a 2.5 cm (1 inch) border around the edges.
  • Roll the dough up tightly like a Swiss roll, starting at a long edge. Press the edges together to seal them, then cut the roll into 12 slices.
  • Place the rolls cut side uppermost in agreased 17.5 cm (7 inch) square tin. Cover and leave in a warm place for 30 minutes, until doubled in size.
  • Bake the rolls at 190°C (375°F) mark 5 for 30 minutes, until they are well risen and golden brown. Brush them with the honey while stilt hot.
  • Leave them to cool slightly in the tin before turning out. Serve the Chelsea Buns warm.

INGREDIENTS

  • 15 grams  fresh yeast or 7.5 ml dried
  • 100 ml warm fresh milk
  • 225 grams strong white flour
  • 2.5 ml salt
  • 40 grams butter, diced
  • 1 egg, beaten
  • 100 grams mixed dried fruit
  • 50 grams  light soft brown sugar
  • Clear honey, to glaze

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