A fresh Chelsea bun, light and lovely with just the right amount of sweetness absolutely hits the spot !
Start by mixing the filling. Place the mixed fruit, spice, lemon and orange zests and juice in a small bowl, stir then set aside for 2 hours or even overnight. The fruit will absorb the juice and spices.
To make the dough: In the bowl of a large table top mixer place the yeast then add the warm milk, sugar, egg and soft butter. Give a stir with a fork then add the flour and salt. Using the dough hook mix on a low speed for about 10 minutes until the dough has come together and is smooth and elastic. Add sufficient warm water to the dough so that it is very soft.
Remove from the mixer bowl and knead with the hands to a smooth ball then transfer it to a well greased bowl then cover – I use a shower cap.
Leave to rise in a warm place until the dough has doubled in size – about an hour to an hour and a half.
Take the risen dough from the bowl, transfer to a lightly floured surface and knock back gently with the fingers to remove any air bubbles then I like to use a clean tea towel which has been sprinkled with flour to then roll out the dough to a rectangle measuring 40cm x 30cm approx..
Sprinkle over the soaked fruit in a layer over the rolled out dough then evenly grate over the marzipan if using. Use then the tea towel as an aid and start to roll the dough. The long sides of the rectangle placed top and bottom. Roll into a long sausage shape and finish the roll with the seam underneath. Trim off each end and discard (there is no filling in the ends). Cut then 9 even sized pieces each measuring about 4cm and lay these well spaced apart, cut side uppermost in the prepared cake tin.
Cover and leave to prove for about 30-40 minutes until the buns have doubled in size and touching each other. Whilst the buns are proving preheat the oven to 200 degrees c (fan).
Bake the buns for 20-25 minutes until a deep golden in colour.
Whilst the buns are baking make the glaze by simply squeezing the juice from the remaining half orange then add half of its weight in sugar and dissolve over a gentle heat then boil for a few minutes until you achieve a thin syrup. ie if you yield 80ml juice pop this into a pan with 40g sugar.
When the buns come out of the oven brush over the fruit syrup then leave to cool.
When the buns have completely cooled drizzle over the lemon icing. Simply mix the juice from the remaining half lemon with sufficient icing sugar to make a runny icing and drizzle this over.
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