Chelsea buns

Following on from my last post (sweet bun dough), here is the Chelsea bun recipe, also from The New Zealand Chef. Again, I’ve slightly adapted it.

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What you’ll need

1 quantity of sweet bun dough

20g butter, melted

50g brown sugar

250g dried fruit of your choice (I used a mix of chopped dried apricots, sultanas and about 50g mixed peel)

2 tsp mixed spice

Optional: I slightly rehydrated my dried fruit before using it. I did this by popping the fruit into a small saucepan, squeezing the juice of an orange over it and adding a little water. I then lightly heated it and stirred for about five minutes. I cooled the mixture before adding the spices. 

How to make them

Line an oven tray with baking paper. Turn oven to 200°C.

Lightly knock back the dough.

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Very lightly flour your bench and roll the dough into a large rectangle. Mine was about 35cm x 25cm x 0.5cm. I was able to do this with my hands and didn’t use a rolling pin today.

Brush the dough with melted butter. Sprinkle the surface with brown sugar – the recipe uses about double the amount of sugar than I use. Leave a small margin along one of the ‘long’ ends.

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Add the mixed spice to the dried fruit and combine, before sprinkling on top of the sugar.

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Working towards the margin, roll the dough. Give the margin an extra brush of melted butter to help seal the dough.

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Using a sharp knife or pastry cutter, cut even sized slices. Pop each slice onto the prepared tray, adjusting each piece into a circular shape (if necessary). Cover with cling film and set aside to prove again. I pop on top of the warming oven. This will take 30-40 minutes.

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Bake the buns in the heated oven for around 15 minutes – check them, as the fruit can burn quickly.

While the buns are cooking, prepare a sugar syrup:

Mix together 100g sugar and 125ml water. Boil until sugar has dissolved.

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Remove the buns from the oven and brush with the sugar syrup (or drizzle a light icing over them). Boom, and there’s lunch!

You can also use this sweet dough to make jam doughnuts.

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