Chelsea Buns

This recipe produces a small batch of 6 Chelsea Buns. They are yeasted, glazed, spiced and contain mixed fruit.

Ingredients

Makes 6 buns	Continued...
1 medium egg	12 gm butter (2)
80 ml milk (1)	40 gm soft brown sugar
30 gm butter (1)	¾ - 1 tspn ground cinnamon (to taste)
225 gm strong white flour	80 gm mixed fruit (or to taste)
½ of 7 gm packet fast-action yeast - 1¼ tspn (see note 1)	1 tbspn milk (2)
½ tspn salt	1 tbspn caster sugar (2)
25 gm caster sugar (1)

Preparation

Beat the egg (if kept in the fridge ensure it is at room temperature).
Add the milk (1) and butter (1) to a saucepan and heat until the butter has melted and set aside.
Add the flour, yeast, salt and caster sugar (1) to a large bowl and mix thoroughly.
Ensure the butter/milk combination is warm and add it to the flour mixture with the beaten egg and mix until the dough is smooth.
Vigorously knead the dough on a floured surface for about 10 - 15 min.
Place the dough into an oiled bowl, cover, and set aside in a warm place for 1 hour minimum. Allow the dough to double in size rather that be limited by exact timing as the room temperature will make a big difference.
Roll the dough into a rectangle the size of an A4 sheet of paper. Try to ensure the dough is rolled with an even thickness otherwise the buns will be different sizes.
Melt the butter (2) and brush over the rolled out dough.
Evenly sprinkle on the soft brown sugar, ground cinnamon and mixed fruit.
Starting from the narrow side, roll the dough into a sausage shape - not too tight. The 'joint' can be brushed with a little milk and stretched to help prevent uncurling.
Cut the dough into 6 equal pieces and place on a greased baking sheet.
Cover with oiled cling film and set aside in a warm place for 30 minutes.
If the curls tend to open up, stretch the dough ends and press together.
Pre-heat the oven to 190° C.
About 3 minutes before removing the buns from the oven bring the milk (2) and sugar (2) to a boil and simmer for 1 - 2 minutes, then set aside.

Cooking

Bake in the oven for 15 min.
When done, flatten the buns if needed by pushing down the central part that may have 'lifted'.
Brush the buns with the milk/sugar solution to provide a glaze, scatter a little soft brown sugar on top and allow to cool.

Notes

(1) 7 gm packets of fast-action yeast can be purchased, in pairs, at most supermarkets. A 7 gm packet contains about 2½ tspn.

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