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Emily’s Chelsea Buns

By Chelsea Sugar
Emily’s Chelsea Buns
12 servings
  • 1 review

  • Difficulty
  • Prep time 1 hrs 30 mins
  • Cooking time 30 mins
  • Serves
    12
Ingredients

    Dough
    1kg high grade flour
    20g salt
    50g softened butter
    100g Chelsea White Sugar
    25g instant active dried yeast
    1 small egg
    600ml warm water or milk

    Filling
    50g melted butter
    3 Tbsp Chelsea Soft Brown Sugar
    ½ tsp ground cinnamon
    ½ cup sultanas

    Icing
    1 cup Chelsea Icing Sugar
    Hot water

Method

    To make dough:
    Place all the dough ingredients into a large mixing bowl, then using a wooden spoon combine the ingredients together until a dough mass has formed.
    Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!
    Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.
    Gently knock back the dough in the bowl by gently folding it back onto its self.
    Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.
    To assemble buns:
    Roll dough into large rectangle.
    Use pastry brush to brush the melted butter on and then sprinkle brown sugar and cinnamon over pastry.
    Sprinkle sultanas (that have been soaked for 5 minutes in boiling water) over.
    Roll up dough and cut into 12 pieces. Bake at 190°C for 20-30 minutes.
    Mix together icing sugar and water until a drizzling consistency is reached then drizzle over buns when cool.

    Tip:
    Glaze with Chelsea Honey Maple Syrup.

    From the TV show Chelsea New Zealand's Hottest Home Baker. 

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
51
(1 review)


SHould definitely be in a bakery so yummy

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