Delicious Dish with Helen Kingscott
Chelsea buns Instead of buying them from the shop, why not have a go at making your own Chelsea buns? They’re easy enough for kids to help, too!
Ingredients: For the dough 250g strong plain flour 125g plain flour 15g caster sugar 7g dried yeast 1 tsp salt 125ml milk 150ml warm water 25g soft butter For the filling 25g melted butter 1 tsp ground cinnamon 75g soft brown sugar 150g dried mixed fruit or just currants/sultanas 50g warmed honey to brush on top when cooked
Method: 1 Put both flours, yeast, salt, sugar, milk and half the water into your mixer and mix on a low speed until the dough pulls away from the side. Add a bit more water if needed, then add your soft butter and continue to mix until the dough is smooth.
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2 Tip the dough into a large bowl and cover, then leave to prove until doubled in size. 3 When ready, preheat the oven to 180°C (160°C fan/gas mark 5). Tip the dough onto a lightly floured surface and roll into an even rectangle, squaring up the ends. 4 Spread the melted butter all over the dough. 5 Put your fruit, brown sugar and cinnamon in a bowl, mix well then sprinkle over the buttered dough.
6 Roll the dough up from the bottom (long side) to the top, squaring up the ends again. It should look like a long sausage shape. 7 Cut into nine even pieces and place cut side down in a lined seven inch square cake tin. Leave to prove until doubled in size again. 8 Pop in the oven for 20-25 minutes until golden brown. 9 Once removed from the oven, brush with the melted honey and leave to cool.
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