Chelsea Buns and Coffee or Tea for dessert tonight?
Here is the recipe:
What you will need:
...
Here is the recipe:
What you will need:
...
For the buns:
6 cups flour
1/3 cup sugar
2 teaspoons salt
1 sachet instant yeast
125g butter, melted
2 extra-large eggs
300ml milk, warm
For the filling:
60g butter
½ cup mixed dried cake fruit
2 teaspoons ground cinnamon
2 tablespoons brown sugar
For the glaze:
1 cup icing sugar
3 tablespoons milk
How to prepare:
1. In a large mixing bowl, mix the flour, sugar, salt and yeast. Beat the melted butter, eggs and warm milk in a different bowl and add to the dry ingredients. Mix until soft dough forms.
2. On a floured surface, knead the dough for 5 minutes until smooth. Place in a oiled plastic bag and leave to rise for 40 minutes.
3. Knead the dough and divide in half. Roll one half into a rectangular and spread with half of the butte for the filling.
4. Combine the dried fruit, cinnamon and sugar and spread half of this mixture on the buttered dough. Roll up the dough to look like a Swiss roll and cut into thick slices. Place slices on baking tray.
5. Repeat the process with the other half of the dough and cover the baking tray. Leave to rise for 15 minutes. Bake for 20 to 30 minutes.
6. Remove from oven and cool while you make the glaze.
7. Sift the icing sugar and add the milk bit by bit until runny. Drizzle over the buns and allow to set before serving.
6 cups flour
1/3 cup sugar
2 teaspoons salt
1 sachet instant yeast
125g butter, melted
2 extra-large eggs
300ml milk, warm
For the filling:
60g butter
½ cup mixed dried cake fruit
2 teaspoons ground cinnamon
2 tablespoons brown sugar
For the glaze:
1 cup icing sugar
3 tablespoons milk
How to prepare:
1. In a large mixing bowl, mix the flour, sugar, salt and yeast. Beat the melted butter, eggs and warm milk in a different bowl and add to the dry ingredients. Mix until soft dough forms.
2. On a floured surface, knead the dough for 5 minutes until smooth. Place in a oiled plastic bag and leave to rise for 40 minutes.
3. Knead the dough and divide in half. Roll one half into a rectangular and spread with half of the butte for the filling.
4. Combine the dried fruit, cinnamon and sugar and spread half of this mixture on the buttered dough. Roll up the dough to look like a Swiss roll and cut into thick slices. Place slices on baking tray.
5. Repeat the process with the other half of the dough and cover the baking tray. Leave to rise for 15 minutes. Bake for 20 to 30 minutes.
6. Remove from oven and cool while you make the glaze.
7. Sift the icing sugar and add the milk bit by bit until runny. Drizzle over the buns and allow to set before serving.
