Chelsea Buns

Ingredients

• 500g White Flour
• 1 tsp Salt
• 7g Yeast
• 300ml Milk
• 40g Butter
• 1 Eggs
• Dash Vegetable Oil
• 75g Brown Sugar
• 2 tsp Cinnamon
• 150g Dried Fruit
• 2 tbs Caster Sugar

Instructions

1. Sift the flour and salt into a large mixing bowl and make a well in the centre. Add the yeast to the well.
2. Gently heat the milk and butter together in a saucepan until the butter has melted. The mixture should be warm, not hot. Remove from the heat.
3. Add the warm milk mixture and the egg to the flour. Mix until a soft dough forms, adding a little extra flour if the dough feels too sticky.
4. Turn the dough out onto a generously floured surface and knead for about 5 minutes, until smooth, elastic, and no longer sticky.
5. Lightly oil a clean bowl with the vegetable oil. Place the dough in the bowl, turning it so it is coated with oil. Cover with cling film and leave in a warm place for about 1 hour, or until doubled in size.
6. Lightly grease a baking tray. Knock back the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 5 mm thick.
7. Brush the surface with melted butter, then sprinkle evenly with the brown sugar, cinnamon, and dried fruit.
8. Roll the dough tightly into a log. Cut into 10 slices about 4 cm wide and arrange them on the prepared baking tray, leaving space between each bun. Cover with a tea towel and leave to rise for 30 minutes.
9. Preheat the oven to 190°C (375°F / Gas 5). Bake the buns for 20–25 minutes, until well risen and golden brown.
10. For the glaze, heat the milk and caster sugar in a saucepan until boiling, then reduce the heat and simmer for 2–3 minutes.
11. Remove the buns from the oven and brush them immediately with the glaze. Transfer to a wire rack and allow to cool slightly before serving.

instructions_source: editorial-classic