FRESH HOME MADE CHELSEA BUNS

Buns

  • 300 g cake flour (625ml)
  • 2 ml salt
  • 50 ml castor sugar
  • 10 g Anchor yeast
  • 60 g (1/4 cup) margarine
  • 50 ml lukewarm milk
  • 1 large egg (beaten)
  • 100 ml lukewarm water

Filling

  • 60 g margarine
  • 50 ml castor sugar
  • 5 ml cinnamon
  • 75 g (125 ml) dried fruit mix

Icing

  • 1 1/2 cups icing sugar
  • 2 tbsp milk, more as needed
  • 1/2 tsp vanilla essence

Method 

  1. Mix the flour, salt, sugar and yeast together.
  2. Melt the marg in the lukewarm milk.
  3. Add the milk mixture to the flour mixture together with the beaten egg and enough lukewarm water to form a soft dough.
  4. Knead the dough well for 10 minutes until smooth and elastic.
  5. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 15 min.
  6. Knead the dough down and roll the dough into a 30cm square. Spread the margarine over the dough and sprinkle with the castor sugar, cinnamon and dried fruit.
  7. Roll the dough up and form into a roll. Cut the roll with a sharp knife into 8 equal slices.
  8. Place the slices cut side down into a greased 23cm round cake tin. Place 1 slice in the centre and arrange the remaining 7 slices around it.
  9. Cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 min.
  10. Preheat the oven 15 minutes before baking.
  11. Brush the top of the buns with beaten egg
  12. Bake for 30 minutes

Icing

  1. Prepare the icing by sifting the sugar into a bowl, mix with the rest of the ingredients, form a dripping consistency.
  2. Dribble the icing over the buns once they have cooled. Don’t be shy, use all the icing.

 

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2 thoughts on “FRESH HOME MADE CHELSEA BUNS

  1. Tashrique says:

    Wow!!! I think it’s only but, fare to give credit where it’s definitely DUE*…
    I honestly found that your recipe was very easy and well guided. I had absolutely no struggle whatsoever as to your directions and accurate step by step instructions.
    P.s Well Done!!!

    Yours In Confectionery.
    T.T Sampson
    Shalom.

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