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Floral Chelsea Buns Recipe

Floral Chelsea Buns Recipe

  Rating 0.0

Prep

25 mins

Bake

20 mins

Serves

9 buns

Difficulty

Medium
Floral Chelsea Buns Recipe

About

People have been devouring Chelsea Buns for 200 years, and we're more than happy to make it 200 more! A sultana swirl with delicious spices, it doesn't get any more syrupy sweet than this...

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

You know how baking works by now, and yes you guessed it, we need to make a dough! Start by mixing together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl.

Step 2

Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands, mixing until you get a soft dough. If it feels dry? Add a bit of warm water. If it feels too sticky/wet? Add a spoon of flour.

Step 3

Dust your work surface with flour, tip the mixture onto it, and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.

Step 4

Heat oven to 200ºC/180ºC fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the worktop with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle.

Step 5

To fill the buns, gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in a bowl then sprinkle that over the dough in an even layer.

Step 6

Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal-sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.

Step 7

Bake the buns for 10 mins, then reduce the temperature to 180ºC/160ºC fan/gas 4 and cook for a further 10 mins. For the glaze, gently heat the Lyle's Golden Syrup with a drop of rose oil (to taste). Then gently brush the sticky floral mixture all over the buns as soon as they are cooked.

Step 8

Leave to cool in the tin for 10 minutes before serving. Then you're free to eat them up hot or cold.

Ingredients – 11 items

Serving

1

For the dough

Flour

Strong white flour

Plus extra for dusting

450 g

Fast-action dried yeast

14 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

50 g
Milk

Milk

Warm

150 ml
Eggs

Egg

Beaten

1
Butter

Unsalted butter

Plus extra for greasing

50 g
Olive-oil

Oil

For greasing

Butter

Butter

Softened, plus extra for greasing

25 g
Currants

Currants

Or sultanas

100 g

Mixed spice

2 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

25 g

For the rose glaze

Rose oil

To taste

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