Chelsea Buns

Currently (ha ha) we are in the throes of the Great British Bake Off, where contestants have to produce some amazing cakes or pastries every week.  Recently featured were Chelsea Buns, one of my favourite childhood recipes.  I don't know what Mary and Paul would say about these ones, as I decided to put them to rise overnight, and they didn't like it, but they still tasted great!  They were also too far apart in the tin - they should nestle closer together.  Oh, well, it's all about experience...

Chelsea Buns

Chelsea Buns

5oz/140g mixed dried fruit (fruit with mixed peel)

5oz/140g sugar, ¼ pint/150ml water

½ lb/225g strong plain flour (bread flour)

½ oz/12g fresh yeast or 7.5ml ½ tsp dried yeast

4 floz/100ml milk, just warm

½ tsp salt

½ oz/13g butter

1 beaten egg

2oz/50g melted butter

2oz/50g soft brown sugar

In a mixing bowl, put 2oz (50g) of the flour, adding the yeast and

milk, beating until smooth.  Leave in a warm place until it is foamy – 10-20 mins. Grease a tin approx 8” square.

This part is optional, but makes for better fruit - Boil together the sugar and water for a few minutes, then add the mixed fruit and simmer for 5 minutes until the fruit is plump.  Drain off the fruit (if it is soggy, the buns will be soggy too).    Carry on boiling the sugar and water mix until it is thick and syrupy.  Set aside for later. 

Mix together the remaining flour and salt, rub in the fat.  Mix this plus the egg into the batter to make a soft dough.   Turn onto a floured worktop and knead it until smooth, approx 5 minutes.  Put back into the bowl, cover with a cloth, and leave to rise until doubled in size – about 1 – 1 ½ hrs.  After that, turn the dough out again, and knead it again before rolling it out to an oblong shape about 12” x 9”.  

Brush the dough with melted butter, covering it with the sugar and the fruit.  Roll it up from the long side, sealing the edge with water before cutting it into 9 chunks.  Put them into the tin and leave the dough to prove for about 30 minutes.   Bake at 190 deg C for about 25 minutes or so – watch them!

When you take them out, glaze the buns with the thick sugar syrup.   If you don’t have time to steep the fruit, glaze the buns with a brush dipped in honey.  For best results, do this twice, then leave them to cool…. if you can resist them for that long.   Dust with caster sugar before serving.