Chelsea buns

Chelsea buns, Bath buns, Paris buns, well, any buns to be honest are popular in my house but Chelsea buns always go down a storm. A favourite of my loved ones I make these for them as a special treat when I want a extra way to show I love them.

This is a simple yeasted recipe can be done in a couple of hours, Although I usually make the dough the night before and let them have a slow rise over night.

This recipe comes from, again, The big book of bread, as mentioned in the garlic focaccia post.

Chelsea buns

225g strong white bread flour

1/2 tsp salt

55g butter, diced

1 1/2 tsp easy blend instant yeast

25g caster sugar

1 large egg, beaten

100ml warm milk

85g mixed raisins and currants

55g sultanas

55g light soft brown sugar

1 1/2 tsp ground cinnamon

2 tbsp honey to glaze

Grease a 8inch square tin and set aside. Sift flour and salt into a large bowl, then lightly rub in 25g butter. Stir in yeast and caster sugar. Make a well in the centre, then add the egg and enough milk, mixing to form a soft dough.

Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in a lightly oiled bowl, cover and leave to rise in a warm place till doubled in size.

Knock back the dough on a lightly floured surface, then roll out to form a 30 x 23 cm rectangle. Melt the remaining butter and brush it over the dough.

Combine the fruit, brown sugar and cinnamon and sprinkle over the dough.

Starting with the long side, roll up the dough, fairly tightly like a Swiss roll. Cut into 12 even slices, then place the rolls, cut side up, in the tin. Cover and leave to rise until doubled in size.

Meanwhile preheat the oven to 190c/ gas mark 5. Bake the buns for about 25-30minutes, or until risen and golden brown.

Remove from the oven and brush twice with honey while still hot. Cool slightly in the tin then turn out onto a wire rack. Serve warm or cold.

These delicious buns don't last long, not that they don't keep well, I mean they don't hang around long, they quickly disappear.

I often substitute the honey glaze for a sticky sugar glaze and I always garnish them with a handful of preserving sugar, the coarse granules give a 'coffee shop' look.