Chelsea Buns

Well, it's Sunday, and for me that means only one thing: baking! These fruity and sweet little buns are the perfect way to start your day, the way they make the kitchen smell is a bonus delight.

I think these are an English creation. I’d certainly never heard of them before moving here. A treat for the senses, with a light and filling dough, delicious fruity filling, and sweet sugary topping. Really bloody lovely, and would make a great addition to a chunky afternoon tea spread, or hot from the oven for breakfast.

I kind of see these as a British equivalent of the Swedish cinnamon buns I posted before. My boyfriend, who doesn't get their deliciousness, does not agree. More for me!

You can use whichever fruits or nuts you want in the filling. 

I went with dried apricots and cranberries which went really well with the orange zest. However, something like raisins and walnuts could also work. Raisins are evil, so that’s why I haven’t included them in mine. I will not have them in my house.

Adapted from the Great British Bakeoff book

Makes approx 12 buns

Ingredients for the dough

• 500g white bread flour
• 1 tsp salt
• 1 sachet dried yeast
• 300ml milk
• 40g butter, softened
• 1 room temperature egg
• 1 tsp oil

Ingredients for filling and to finish

• 25g melted butter
• Zest of one orange, grated
• 75g brown sugar
• 1 tbsp vanilla sugar
• 2 tsp ground cinnamon
• 75g dried cranberries
• 75g dried chopped apricots
• 100g sifted icing sugar
• Orange zest

Method

Heat the milk and butter in a saucepan until melted and lukewarm.

Mix, then make a well in the flour, salt and yeast and add the milk mixture. Mix in the egg, and stir until you get a soft dough. You may need to add some extra flour if the dough is too wet.

Kneed on a floured surface until the dough is smooth and easily pliable.

Lightly grease the bowl with the oil and place the dough into the bowl, turning so that it is all covered with the oil. 

Cover the bowl with clingfilm and leave to rise in a warm place until the dough is doubled in size (approx an hour).

Covered

Phew, risen!

When risen, punch down, and place on floured work surface. Roll out to a depth of approximately 0.5cm and about 45cm long. Brush with melted butter and sprinkle over the orange zest.

Then evenly spread the sugar, cinnamon and dried fruits. 

Roll towards you using the longer end, keeping a tight roll. 

Cut evenly into 12 pieces and place on a greased and lined baking tray.

Cover and allow to rise for 30 minutes.

Preheat the oven to 190 degrees Celsius and bake for 20-25 minutes until golden and cooked through. Transfer to a cooling rack. 

Mix together the icing sugar and zest with a few tsp of water. Evenly drizzle over the cooled buns. Allow to set before serving, but no one will judge if you can’t.

So delicious

Definitely best eaten the same day. it's not like they'll last much longer than that.