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Bread

Glazed Chelsea Buns

Name: Glazed Chelsea Buns
Prep time: 2 h
Cook time: 20 min
Yield: 12
Ingredients: Dough; 20g instant dry yeast (mixed to a slurry with 20g of the flour and 150ml of the milk); 500g high-grade flour; 10g salt; 100g butter; 75g Chelsea White Sugar; Zest of 1 lemon; 1 medium egg; 260ml milk (at 50°C); Filling; 75g melted butter; 80g Chelsea Soft Brown Sugar; 5g ground cinnamon; 200g currants (soaked in hot water for 5 minutes, then drained); Lemon & Vanilla Glaze; 25g butter; 1 zested lemon; 50g cream; 1 tsp vanilla; 150g Chelsea Icing Sugar

Preparation

2 hours

Bake

20 mins

Difficulty

Moderate

Servings

Technical Bake. Episode 10.

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Ingredients
Method

Ingredients

Dough

20g instant dry yeast (mixed to a slurry with 20g of the flour and 150ml of the milk)
500g high-grade flour
10g salt
100g butter
75g Chelsea White Sugar
Zest of 1 lemon
1 medium egg
260ml milk (at 50°C)

Filling

75g melted butter
80g Chelsea Soft Brown Sugar
5g ground cinnamon
200g currants (soaked in hot water for 5 minutes, then drained)

Lemon & Vanilla Glaze

25g butter
1 zested lemon
50g cream
1 tsp vanilla
150g Chelsea Icing Sugar

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Method

Preheat oven to 210°C. Dough

Place all ingredients, including Chelsea White Sugar, in a large mixing bowl fitted with a dough hook and knead until it is smooth and elastic.

Use the stretch test to see if the dough is ready.

Put the dough in a lightly oiled bowl and cover with a shower cap and leave in a warm place to rise for 30 minutes.

Make the filling and the glaze while you wait for the dough to rise.

Filling : Place the butter, Chelsea Soft Brown Sugar, cinnamon and currants in a saucepan and gently melt together over a low heat until the mixture reaches approx. 30°C, stirring occasionally with a spatula.

Lemon & Vanilla Glaze : Put the butter, lemon zest, cream, vanilla and Chelsea Icing Sugar in a saucepan and melt over a low heat to 30°C; give this mixture an occasional stir with a spatula so it doesn't stick to the bottom of the saucepan.

Dough continued : Tip dough onto a lightly floured bench. Using a rolling pin, roll out to a rectangle. Arrange it on the bench so a long edge is facing you.

Brush dough surface with melted butter, then sprinkle the filling evenly over dough (leaving 1cm free at the bottom long edge, so the dough will stick at the seam when rolled up). Wet the edge with water to help it stick.

Starting at the top edge, roll dough towards you, keeping the roll tight and even. Seal at the bottom edge. Lengthen the log to 50cm by rolling it. Using a large chef's knife, cut the roll into 12 even slices, approximately 4cm thick.

Place each dough piece in the greased baking tin with the spiral cut side sitting upwards.

Cover with plastic wrap and leave buns to rise using the indentation test for about 45 minutes at room temperature, until doubled in size and light in texture.

When buns have risen, remove plastic wrap and place trays directly into the preheated oven to bake for 20 to 25 minutes or until golden brown.

Remove from the oven and brush immediately with the glaze. Allow to cool, then serve.