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Chelsea Buns

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These are yummy, but, play around with the filling ingredients! I do, and have even made savoury ones!

These are yummy, but, play around with the filling ingredients! I do, and have even made savoury ones!

Ingredients

Serves: 5

Metric Cups

For the Dough

  • ½ teaspoon dried yeast (in sachets)
  • 225 grams strong white bread flour
  • 1 teaspoon caster sugar
  • 25 grams butter
  • 1 tablespoon powdered milk
  • ½ teaspoon salt
  • 1 medium egg
  • 100 millilitres water

For the Filling

  • 15 grams butter (melted)
  • 100 grams mixed dried fruit
  • 50 grams soft brown sugar
  • 1 pinch of mixed spice

For the Dough

  • ½ teaspoon dried yeast (in sachets)
  • 8 ounces strong white bread flour
  • 1 teaspoon superfine sugar
  • 1 ounce butter
  • 1 tablespoon powdered milk
  • ½ teaspoon salt
  • 1 medium egg
  • 3½ fluid ounce water

For the Filling

  • 1 ounce butter (melted)
  • 4 ounces mixed dried fruit
  • 2 ounces soft brown sugar
  • 1 pinch of mixed spice

Method

Chelsea Buns is a community recipe submitted by jaybee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Use basic dough mode on your machine to make dough. Knead dough lightly and roll out to an oblong 26cm X 20cm (10 X 8 inches).
  • Mix the dried fruit, soft brown sugar and mixed spice together.
  • Spread the dough with the melted butter and then the sugar mixture.
  • Roll up from the long edge and cut into 8 slices. Arrange on a greased 23cm (9 inch) sandwich tin and allow to prove until well risen.
  • Bake at 220C/425F/Gas7 for 15 mins or until golden brown. Allow to cool and drizzle with glace icing.
  • Use basic dough mode on your machine to make dough. Knead dough lightly and roll out to an oblong 26cm X 20cm (10 X 8 inches).
  • Mix the dried fruit, soft brown sugar and mixed spice together.
  • Spread the dough with the melted butter and then the sugar mixture.
  • Roll up from the long edge and cut into 8 slices. Arrange on a greased 23cm (9 inch) sandwich tin and allow to prove until well risen.
  • Bake at 220C/425F/Gas7 for 15 mins or until golden brown. Allow to cool and drizzle with glace icing.
  • Tell us what you think