I originally wanted to bake cinnamon rolls yesterday but unfortunately I had only one tbsp of cinnamon left in the cupboard and it was a pajamas and gross hair kind of day. I wasn’t leaving the house so I had a rummage around in the cupboard and managed to find some sultanas, mixed peel (leftover from my Lemon Fudge Slice) and a bit of powdered ginger. I haven’t baked chelsea buns since my culinary arts course (we had a test on them)! And I remember absolutely loving them when I baked them – they’re just as good as the bakery, maybe even better. I omitted the sugar syrup glaze which creates a shine and a sticky texture because I felt it didn’t need it – if you want to here is a simple recipe that you just pour over the buns when they’re fresh out of the oven.
About the Chelsea Bun from Wikipedia (probably not the best source but I did check out other websites and this seems legit)
“The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839.
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. The process of making this bun is very similar to that involved in producing the cinnamon roll. After being cooked traditionally the chelsea bun is glazed with cold water and sugar. It is glazed while still hot so the water evaporates and leaves a sticky sugar glaze, making the bun much sweeter.”
Makes 13 buns
1 1/2 tbsp surebake yeast
2 tbsp sugar
400g strong flour
pinch of salt
30g melted butter
100g brown sugar
50g mixed peel
2 tsp powdered cinnamon
1 1/2 tbsp powdered ginger
1 egg to brush before baking
1. In a small saucepan heat the milk until it’s lukewarm – this should take around 2-3 minutes; you don’t want you milk to be hot. Add the yeast and 1 tbsp of the sugar to the milk, mix and leave it to ferment for five minutes.
2. In a large bowl measure and sieve the flour, salt and sugar.
3. Add the egg and margarine to the milk mixture and pour into the flour mixture. With a wooden spoon begin stirring until the mix forms a dough.
4. Sprinkle a clean surface with flour and knead the dough for a good ten minutes – you want the dough to be smooth and elasticated. Kneading demonstrated below.
5. Place the dough in a large clean bowl that has been sprayed thoroughly with vegetable oil. Cover the bowl with clingfilm or a damp towel; leave to prove for an hour in a warm place or until double in size.
6. I find sultanas to be a little dry and that dryness is multiplied when they’re baked. In order to prevent this I boil a jug of water and pour the hot water into a bowl with the sultanas and leave to sit for a good hour. After the first prove I drain the sultanas and leave them to sit for 10 minutes.
7. Once the dough has doubled in size knock back the dough on a floured surface by pushing down on it. Roll the dough with a floured rolling pin into a large rectangle 60 cm x 40 cm and melt the margarine in a saucepan.
8. Brush the dough with the margarine and sprinkle the sugar, spices and sultanas evenly.
9. Roll up the dough until you have a barrel shape; cut in 3cm slices and place on a tray that has baking paper on it. Prove until double in size.
10. Preheat oven to 200 degrees Celsius – brush the buns with egg wash and bake for 15 minutes.
Optional: If you’re like me and want more sugar you can make a glaze. I measured 100g of icing sugar and 2 tbsp of water and mixed until it was runny enough to drizzle over the chelsea buns.
Thank you so much for reading this blog post and I really hope you enjoyed it; baking posts are for sure my favourite posts to photograph and edit! If you have any question feel free to leave them below and if you have a go at baking any of my recipes feel free to tag me on any social media at @MissFlossypots and share your results!