Chelsea Buns.  Add/Read Comments

This recipe comes from an issue of Fresh. Having not made these before it was a bit of an experiment; but a successful one! Basically they are spiced rolled buns. Other recipes have orange peel included. I had these dried Moscatel grapes from Brindisa and needed to use them in something; this seemed a fine choice - so I replaced the rasins and sultanas with them.

Chelsea Buns

500g (1lb 2ox) strong white bread floour
1 tsp salt
75g (3oz) light muscovado sugar
7g (3oz) sachet easy blend yeast
225ml (7fl oz) warm whole milk
50g (2oz) unsalted butter, melted
1 large egg
For the filling

100g (4oz) each of raisins and sultanas
50g/20z light muscovado sugar
2 tsp ground mixed spice
40g (1 1/4oz) butter
3 tsp honey to glaze
Mix bun ingredients togther and knead for five minutes until soft, springy and smooth. Leave in a warm place until double in size. Knock back dough, knead for two minutes, then roll out to a 30cm square. Sprinkle over the filling ingredients and dot with butter. Roll up dough to enclose the filling. Cut into 2cm (1inch) thick slices. Grease a 23cm (9inch) cake tin and pack the slices, cut side up, into the tin. Cover with cling film and leave in a warm place until doubled in size. Heat oven to 200C/400F/Gas6. Bake for 20 minutes, lower heat to 180C/350F.Gas4 and bake for a further 5-10 minutes until golden (although I found mine were done after the first 20 minutes). Brush with honey to glaze.

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