Chelsea Bun - Baking Recipe
Chelsea bun, all sticky and fruity and makes you feel like you are having a wonderful treat.
Ingredients
Enriched dough Ingredients
| 1/2 tsp | dry baker's yeast |
| 250g | organic strong white bread flour |
| 1tspFairtrade | light muscovado sugar |
| 25g | organic butter |
| 1/2 tsp | Steenbergs Organic natural sea salt |
| 1 | free-range organic medium-sized egg |
| 100ml | organic milk |
Filling & topping ingredients
| 2 | pieces organic crystallized stem ginger, chopped finely |
| 50g | organic raisins |
| 50g | organic sultanas |
| 50g | llight muscovado sugar |
| 1tsp | Steenberg organic mixed spice |
| 15g | butter, melted |
Lemon glaze
| 1tbsp | stem ginger syrup |
| 10g | light muscovado sugar |
| 1/2 | lemon squeezed for juice |
Method
- Put the enriched dough ingredients into breadmaker. Set programme to dough. Grease a 23cm square cake tin.
- Mix the filling & topping ingredients together, keeping back the melted butter. When the programme has completed, tip out the dough onto a lightly floured board and punch it to deflate the dough.
- Knead the dough lightly and roll out into an oblong 26cm x 26cm. Brush the dough with the melted butter. Spread the fruit mixture on top.
- Roll up the dough from the long edge then cut into 2.5cm slices. Arrange these on the cake tin. Cover with cling film and allow these to rise in warm place for 45 minutes.
- Preheat oven to 200°C. Bake the buns in the oven for 20 minutes, then lower setting to 180°C and bake for a further 5 - 10 minutes until risen and deep golden.
- During final bake, mix together lemon glaze ingredients.
- When the buns are cooked, transfer them to a wire rack and brush with glaze. Leave to cool.
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