Buns of Chelsea

Chelsea Buns are sweet English bread that are rolled with mixed fruits and spice.

It is very similar to Cinnamon Rolls.

This has always been on my to-bake list & finally, 

after hectic weeks at work..

I managed to pamper myself with a few good hours in the kitchen, 

whipping up these sweet buns!

Here is the bake of a happy Saturday:

enjoy these chelsea buns with a cup of hot tea, 

I had mine with a cup of earl grey tea infused with lemon slices..

which is by the way, delicious.

Sift the bread flour

Dissolve the yeast in warm milk and let it rest for at least 15 minutes
(till frothy, which means the yeast has multiplied)

Add salt & sugar into the sifted bread flour
Rub in the 15g of chilled butter into the flour mixture

Mix the beaten egg and yeasted milk into the flour mixture

Mix until a dough is formed and lightly knead for 5 minutes
Let the dough proof for 1 hour in a warm area
Knead on a lightly-floured surface for 3 minutes

Mix the dried fruits, cinnamon and sugar together

Roll out the dough to a 30cmx23cm rectangle
Brush the remaining (melted) butter onto the surface of the dough
Sprinkle the dried fruits mixture evenly over the butter

Roll up the dough from the long edge and seal the end with some water
Cut the dough into 9 pieces
Place the dough into the greased 9" round tin and cling wrap
Let proof in a warm area for 1 hour or until doubled in size

Bake the buns in a preheated oven of 190°C for 30 minutes

Immediately brush with honey once taken out of the oven

Allow to cool in the hot tin for at least 15 minutes,
before transferring to a wire rack

the softest bread kneaded by my hands..
thankful for today's bake :)

Makes 9 buns

Ingredients
- Yeast, dried, 1 teaspoon
- Milk, low-fat, 100ml, warm (I heated the milk for 30 seconds in the microwave)
- Bread flour, 280g, sifted 
- Salt, a pinch
- Caster sugar, 2 tablespoons
- Butter, unsalted, 15g, chilled
- Butter, unsalted, 20g, melted (I melted the butter for 30 seconds in the microwave)
- Egg, 1, lightly beaten
- Mixed fruits, 115g
- Brown sugar, 60g
- Cinnamon, 1 teaspoon
- Honey, to glaze

Methods
1. Dissolve the yeast in the milk and leave for 15 minutes until frothy. 
2. Mix the sifted bread flour, salt and caster sugar in a bowl.
3. Rub in the 15g of chilled butter.
4. Pour in the beaten egg and yeasted milk.
5. Mix until a dough forms (yes the dough would be sticky).
6. Knead on a surface for 5 minutes (the dough will become less sticky).
7. Cling wrap and let it proof (grow) in a warm place for 1 hour.
8. Grease a 9" round tin with butter/oil.
9. Knead the dough on a lightly-floured surface for 3 minutes and roll out to a 30cmx23cm rectangular.
10. Brush the melted butter on the dough, leave a border along the long edges.
11. Combine the dried fruits, brown sugar and cinnamon; sprinkle over the butter evenly.
12.  Roll up the dough and seal the ends with some water. 
13. Cut the dough into 9 pieces and place in the greased tin.
14. Let it proof in a warm area for 1 hour until doubled in size.
15. Preheat an oven at 190°C and bake the buns for 30 minutes until browned. 
16. Immediately brush with honey and allow to cool in the hot tin for 15 minutes before transferring to a wire rack to cool completely.

How long can it be kept?
air-tight container for 2 days or 
freeze immediately for up to 4 weeks. 

How was it?
Delicious. Hard crust with a soft texture. The sweetness from dried fruits, sugar and honey was just right. The cinnamon blended well with the sweetness and gave the buns a pleasant woody aroma - it would have been better with more cinnamon oomph. 

Better it up!
Increase to 2 teaspoons of cinnamon. 

The Verdict

Recipe adopted from...