Classic Chelsea Buns
by Tavolino
Traditional, fruit-filled sweet buns with a spiced sugar filling and a glossy glaze, perfect for afternoon tea.
Ingredients
- strong white flour 450 g
- fast-action yeast 14 g
- golden caster sugar 50 g
- sea salt 1 tsp
- warm milk 150 ml
- egg 1
- unsalted butter 75 g
- oil 1 splash
- currants 100 g
- sultanas 50 g
- mixed spice 2 tsp
- caster sugar 25 g
- golden or white caster sugar (for glaze) 2 tbsp
Preparation
- 1
In a large bowl, mix 450g flour, 14g yeast, 50g sugar and 1 tsp salt.
- 2
Make a well in the center and add 150ml warm milk, 1 beaten egg and 50g melted butter.
- 3
Mix with a wooden spoon and then your hands to form a soft dough. Adjust with water or flour if needed.
- 4
Knead the dough on a floured surface until smooth and elastic.
- 5
Shape into a ball, place in a greased bowl, cover and let rise in a warm place until doubled in size.
- 6
Preheat oven to 200C (180C fan) and grease a 21x21cm square tin.
- 7
Knead the risen dough briefly to knock out air, then roll into a 20x30cm rectangle.
- 8
Spread 25g softened butter over the dough.
- 9
Scatter 100g currants and 50g chopped sultanas over the butter.
- 10
Mix 2 tsp mixed spice with 25g caster sugar and sprinkle evenly over the fruit.
- 11
Roll the dough tightly from the long edge into a spiral.
- 12
Slice the roll into 9 equal buns and arrange them cut-side up in the tin.
- 13
Cover with a damp cloth and leave to prove in a warm place until doubled.
- 14
Bake for 10 minutes, then reduce heat to 180C (160C fan) and bake for another 10 minutes.
- 15
Dissolve 2 tbsp sugar in 1 tbsp water and brush over the hot buns.
- 16
Cool in the tin for 10 minutes before serving.