Paul & Diana Peacock - Talk Chelsea Buns - Making & Eating!

BC Radio Podcasts

Chelsea buns originated in the very upper class Bun Shop in the 18th century, frequented by the rich and royalty. They cost 2d each, about a fiver in relation to your earning power changing over the years. Ingredients 700 g strong plour 1 tsp salt 1 level tsp salt 1 X 7g sachet fast action yeast 50g butter 500 ml warm milk 1 medium egg For the filling 30g butter, very soft 80g soft brown sugar Plus whatever you want filling wise !!!! Grease a large baking sheet Sieve the flour and salt together in a mixing bowl and stir in the yeast. Melt the butter in the warm milk. Beat the egg. Make a well in the dry ingredients and pour in the milk and egg. Stir well and bring to a workable dough. Knead on a lightly floured or oiled work surface for 10 minutes. Put back in the bowl and cover. Allow to prove for 30-40 minutes. Roll the dough into a large rectangle about 38cm by 30cm. Spread the butter over the surface of the dough, I find this easiest to do with my fingers. Combine the sugar and fruit. Roll up the dough from the longest edge to make a sausage. Using sharp knife cut into 12 equal sized pieces and place on the baking sheet. Cover and leave to rise for 30-40 minutes. Heat the oven to 180C/ gas 4 350 F and bake for 20 - 25 mins Cool for 15 mins before transferring to a rack. Mix together the two ingredients of your chosen glaze and brush the tops of the buns.