Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chelsea Buns

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes

For the dough:

  • 250g Strong White Bread Flour
  • 1 tsp salt
  • 1 tsp Billington’s Unrefined Golden Caster Sugar
  • 1 tsp Easy Bake Yeast
  • 25g Stork tub, diced
  • 100-120ml Just Milk - warmed
  • 1 egg, beaten

For the filling:

  • 125g Mixed Fruit
  • 50g Billington’s Unrefined Light Muscovado Sugar
  • 15g Stork tub
  • Runny honey to glaze
  • Billington’s Golden Caster Sugar to sprinkle
  • 2x Pyrex Mixing Bowls
  • Pyrex Non-Stick Baking Tray
  • Grease a Pyrex Non-Stick Baking Tray. Sift the Allinson flour, salt, sugar and yeast into a large bowl. Rub in 25g of Stork.
  • In a separate bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid.
  • Bring the mixture together with a round bladed knife and knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.
  • Turn the dough out onto a floured surface and roll out to a 30 x 23 cm rectangle.
  • Prepare the filling: Mix the dried fruit with the soft light brown sugar. Melt the remaining Stork and brush over the surface of the dough. Scatter the fruit mixture over the dough, leaving a 2.5cm border around the edge of the dough.
  • Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
  • Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hour or until doubled in size.
  • Pre heat the oven to 190ºC/ 375ºF/ Gas Mark 5. Bake for 30 minutes or until risen and golden. Remove from the oven and brush with honey and sprinkle with caster sugar whilst they are still hot.
  • Cool on a wire rack.