Get baking some buns this weekend!

Published by Rob Rees

Have a great time together in the kitchen this weekend baking these gorgeous Chelsea buns.

CHELSEA BUNS

 

500g strong white flour

1 teaspoon salt

1 x 7g sachet fast-acting yeast

300ml milk

40g unsalted butter

1 free-range egg

 

For the filling

25g unsalted butter, melted

1 orange, zest only, grated

75g soft brown sugar

2 teaspoons ground cinnamon

100g dried cranberries

100g sultanas

100g dried apricots

 

To finish

1 heaped tablespoon apricot jam

200g icing sugar, sifted

 

METHOD

Preheat oven to 190C/375F/Gas 5.

  1. Place the flour and salt and yeast in a large mixing bowl.
  2. Warm the milk and butter until the butter is melted and the mixture is lukewarm. Pour into the flour, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
  3. Tip the dough onto a lightly floured work surface and knead for

five minutes, until the dough is smooth and elastic. Place the dough into an oiled bowl and leave to rise, covered, until doubled in size.(approx. 1 hour)

  1. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm.
  2. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
  3. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 pieces approx. 4cm thick rounds.
  4. Grease a baking tin thoroughly with butter. Place the buns, cut side up, leaving about 1cm gap between each one.
  5. Leave to rise for about 30 minutes in a warm place.
  6. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover with foil if they are getting too brown.
  7. Remove the buns from the oven and let them cool slightly, before transferring onto a cooling rack.
  8. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
  9. Mix together the icing sugar and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

Recipe based on one by Paul Hollywood