CHELSEA BUNS RECIPE

CHELSEA BUNS I remember these from high school, I had never bought one for myself but every breaktime people would buy these buns. They are similar to Cinnamon Rolls but these are fruity and are not as sweet.

INGREDIENTS :

500g White Bread Flour
½ Tsp Salt
100g Butter
2 Tbsp White Sugar
1 Pack of Instant Yeast (7g)
2 Tsp Cinnamon
1 Large Egg
1 Cup Warm Milk
100g Raisins
3 Tbsp Brown Sugar
Glaze: ½ Cup White Sugar
Icing: ⅓ Cup Icing Sugar

METHOD :

• In a large bowl, mix together the Flour and Salt. Add 50g of Soft Butter to the flour and mix into flour using fingertips until crumbly. Add Yeast, Cinnamon and White Sugar to the bowl and mix again using the whisk.
• In a smaller bowl, mix together the Large Egg and Warm Milk. Add the milk mixture to the flour and mix until you have formed a dough. The dough is sticky at first, knead the dough for 4 minutes with an electric mixer or 8 minutes by hand.
• Place dough in an oiled bowl and cover with a towel, leave in warm place until dough has doubled in size. Place dough onto a floured surface and roll out into a rectangle.
• Melt 50g of butter and spread over the rolled-out dough. Spread Raisins over the melted butter and lastly sprinkle over with the brown sugar.
• Roll the dough up and cut into 12 equal pieces. Place each piece in a greased baking tray. Cover the tray with a towel and allow to rise for 30 minutes.
• Preheat the oven to 200C and bake the Chelsea Buns at 200 C for 25-30 minutes, until golden brown.
• Glaze: In a saucepan, add ½ Cup White Sugar and ¼ Cup of Water and bring to boil over low heat while stirring. Brush over the Chelsea Buns while warm.
• Icing: In a bowl mix together ⅓ Cup Icing sugar and 1 Tbsp of Boiling water, mix well then decorate the Chelsea Buns.