Chelsea Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong white bread flour</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">14g fast-action dried yeast</li><li class="ingredients-single-item">300ml warm milk</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">75g butter, softened</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">100g sultanas</li><li class="ingredients-single-item">75g currants (or additional sultanas)</li><li class="ingredients-single-item">50g mixed candied peel (optional)</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp honey</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp caster sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm square baking tin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Warm the milk until it's just lukewarm (around 37°C) - it should feel neither hot nor cold when you test it with your finger. This temperature is ideal for activating the yeast without killing it. Add the yeast to the milk and stir gently, then set aside for 5 minutes until it becomes slightly frothy, indicating the yeast is active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or the bowl of a stand mixer, combine the flour, sugar, salt, and ground cinnamon. Make a well in the center and pour in the yeasted milk, beaten egg, and 75g of softened butter. If using a stand mixer, mix with the dough hook on low speed for 2 minutes, then increase to medium for 6-8 minutes until the dough is smooth and elastic. If kneading by hand, bring the dough together in the bowl then turn onto a lightly floured surface and knead for 10-12 minutes until the dough becomes smooth, springy and elastic.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place to rise until doubled in size, approximately 1-1.5 hours. A perfectly risen dough will hold an indentation when gently pressed with your finger without springing back completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare the filling by mixing together the softened butter, light brown sugar, and ground cinnamon until you have a smooth, spreadable paste. In a separate bowl, combine the sultanas, currants, mixed peel (if using), and orange zest. Grease and line your square baking tin with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 30cm x 40cm, with the longer edge facing you. The dough should be about 5mm thick - aim for an even thickness throughout for uniform buns.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the cinnamon butter mixture evenly over the dough, leaving a 2cm border along the edge furthest from you. Scatter the dried fruit mixture evenly over the butter. Starting from the long edge closest to you, tightly roll the dough away from you into a log, applying gentle pressure as you go to ensure there are no air pockets. Pinch the seam firmly to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife or unflavored dental floss, cut the log into 9 equal pieces (about 4-5cm wide). Place these, cut side up, in the prepared baking tin, allowing a little space between each for expansion. Cover the tin loosely with oiled plastic wrap and leave to prove in a warm place for 45-60 minutes until the buns have risen and are touching each other.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). When the buns have fully proved, they should look puffy and fill the tin. Bake in the preheated oven for 20-25 minutes until golden brown. If they're browning too quickly, cover loosely with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the buns are baking, make the glaze by heating the honey, water, and sugar in a small saucepan until the sugar is dissolved and the mixture is slightly syrupy. When the buns come out of the oven, immediately brush the hot glaze all over the top. The hot buns will absorb the glaze, creating that characteristic sticky finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the Chelsea buns to cool in the tin for 10 minutes before carefully lifting them out onto a wire rack. They can be served warm or completely cooled - they're delicious either way! If not eating immediately, store in an airtight container for up to 2 days, or freeze for up to 3 months. Refresh briefly in a warm oven before serving if desired.</li></ol>