11 January 2010
455g plain flour
15g dried active yeast
60g castor sugar
130ml boiling water
85g butter OR 50g butter, 35g trex
85g dark brown sugar
85g mixed peel
50g sugar, 50-75g water.
Granulated Sugar for sprinkling.
Source: Mrs M McKergow
In a large mix the flour and salt
In a smaller bowl place the yeast with 5ml sugar. Pour on the milk, followed by the boiling water. Add 110g of the flour mix, whisk to mix well and leave,in a warm place, to activate the yeast.
Rub the butter or butter/trex mix into the flour mix.
Once the yeast mixture has risen to a loose spongy texture, add to the four/butter mix. There should be just the right amount of liquid. Don't worry if you need to add a little extra flour or water depending on whether too wet or too dry.
Knead well to smooth texture, put back in the bowl, cover with cling film and leave to rise in warm place for about an hour.
Once the dough has risen and doubled size, knock back in the bowl.
On a clean floured surface. Roll out the dough to a large rectangle approx 30cm x 45cm.
Melt the 50g butter, use a little of it to butter a large, at least 2.5cm deep, round cake tin. If possible put a piece of silicone paper in the bottom.
Then paint the rest over the dough, be very generous. Then sprinkle the buttery dough with dark brown sugar mixed with cinnamon, then the dried fruit.
Now slice from top to bottom dividing the dough into strips approx 2.5cm up to 4cm wide. The width will influence the size of the buns.
Roll up each strip as tight as possible. Place in the prepared pan, leaving room for expansion.
Let the buns prove for 15-30 mins.
Preheat oven to 210C some bottom heat is useful.
Bake 15-20 mins until the buns are golden brown.
Dissolve the sugar in the water, use to glaze the buns as they come out of the oven, and sprinkle generously with sugar.
Allow to cool in the tin, if you can leave them that long!
This is the same basic bun dough recipe as I have used for Hot Cross Buns.
Chelsea buns, rolled before proving and baking.