My Patisserie

Chelsea Buns

Chelsea Buns

 Prep.Time: 75 min
 Cook.Time: 10 min
 Difficulty: Easy
 Makes: About 20 buns


 Medium Saucepan
 Large Mixing Bowl
 Measuring Jug
 Rolling Pin
 Silicone Sheet
  or Greased Baking Tray
 Tea Towel


 125g/5oz Butter or Spread
 175g/4oz Caster Sugar
  + extra for topping
 500ml/1pt White Flour
 1Ltr/2pts Brown Flour
 25g/1oz Dried Yeast
 500ml/1pt Milk


Melt 100g/4oz butter in a saucepan over a low heat.
Add milk and warm gently.
Measure flour and place in mixing bowl.
Add 150g/6oz sugar and yeast and mix well.
Pour in warmed milk and stir well until you have a sticky dough.
Cover with a tea towel and place somewhere warm to prove for 1 hour.
After an hour the dough should be nearly double its original size.
Heat oven to 250ºC/500ºF/Gas Mark 10.
Knead dough for a few minutes.
Place on a floured surface and roll out to 1cm/0.5” thick rectangle.
Spread the remaining butter over the dough.
Sprinkle the remaining sugar on top.
Liberally sprinkle cinnamon over the sugar.
Roll up dough lengthways to make a long sausage (like a Swiss roll).
Cut into 1cm/0.5” widths and lay cut side down on prepared baking sheet 3cm/1.5” apart.
Sprinkle with a little extra sugar and cinnamon.
Place in the centre of the oven for 10 minutes.
Remove from oven and cool on a wire rack.
Store in an airtight container.

go to home page Homepage            print Print this recipe  

Copyright 2020,