Page 11 - PowerPoint Presentation

Chelsea buns

Ingredients Method

10g dried instant yeast Mix flour, sugar, salt and yeast. Lightly
350g plain flour rub in the butter till the mixture
50g caster sugar resembles breadcrumbs.
Pinch salt
50g butter or margarine Beat egg and add to the dry ingredients
1 egg with the milk, while mixing. Add water
100ml lukewarm milk as necessary to form a smooth dough.
50ml lukewarm water
50g butter Knead the dough well for 10 minutes
50g caster sugar until smooth and elastic. Cover the bowl
150g dried mixed fruit with greased plastic and leave in a warm
1 teaspoon cinnamon place to rise for 30 minutes.
1/2 teaspoon nutmeg Knock down dough and roll out into a
2 tablespoons golden syrup
Icing 30x25cm rectangle. Spread the butter
Icing sugar onto the dough and sprinkle over the
Water sugar, cinnamon, nutmeg and dried
fruit. Roll up loosely like a Swiss roll. Cut
into 9 equal slices and arrange slices
onto a greased 23cm square tin. Cover
with greased aluminium foil and leave to
rise for 30 minutes.

Preheat the oven to 190 C / Gas 5.

Bake for 20 minutes, or until risen and
golden. Brush with syrup while still hot.
(For a real treat, make a thin icing by
combining icing sugar with a little water,
and drizzle over buns). When cool, tear
into individual buns to serve.