Paul & Diana Peacock - Talk Chelsea Buns - Making & Eating‪!‬ BC Radio Podcasts

Chelsea buns originated in the very upper class Bun Shop in the 18th century, frequented by the rich and royalty. They cost 2d each, about a fiver in relation to your earning power changing over the years.


Ingredients

700 g strong plour

1 tsp salt


1 level tsp salt

1 X 7g sachet fast action yeast 

50g butter

500 ml warm milk

1 medium egg


For the filling


30g butter, very soft

80g soft brown sugar


Plus whatever you want filling wise !!!!


Grease a large baking sheet

Sieve the flour and salt together in a mixing bowl and stir in the yeast.

Melt the butter in the warm milk.

Beat the egg.

Make a well in the dry ingredients and pour in the milk and egg.

Stir well and bring to a workable dough.

Knead on a lightly floured or oiled work surface for 10 minutes.

Put back in the bowl and cover. Allow to prove for 30-40 minutes.

Roll the dough into a large rectangle about 38cm by 30cm.

Spread the butter over the surface of the dough, I find this easiest to do with my fingers.

Combine the sugar and fruit.

Roll up the dough from the longest edge to make a sausage.

Using sharp knife cut into 12 equal sized pieces and place on the baking sheet.

Cover and leave to rise for 30-40 minutes.

Heat the oven to 180C/ gas 4 350 F and bake for 20 - 25 mins 

Cool for 15 mins before transferring to a rack.

Mix together the two ingredients of your chosen glaze and brush the tops of the buns.