Not many people from my generation are familiar with Chelsea Buns. The process of rolling thin slices of butter between the dough results in a soft, rich bun swirled with a sweet spice paste and dotted with juicy currents. They take a bit of time and effort to make but they are well worth the effort! Make sure you use high-quality dried fruit. The buns will take on a square appearance during cooking. Do not attempt to separate them until they have started to cool (about 10 min). The best time to eat them is while they are still warm from the oven.

This recipe has been modified over the years by my dad but it is originally from Elizabeth David “English Bread and Yeast Cookery”.

200 ml milk
1 sachet yeast
600 g + (approx.) bread flour (50:50 white:wholemeal)
2 tbsp sugar (dark brown)                                           
1 tsp salt
2 eggs
150 g butter
75 ml olive oil

• Dissolve the yeast in the milk in bowl;
• Add enough flour to form a loose (sponge) mix, then allow to rise (20 min);
• Dissolve butter in olive oil over very low heat (<50ºC);
• Add dissolved butter/oil and all remaining ingredients to sponge mix with enough remaining flour to now form firm dough with wooden spoon;
• Place small quantity of oil into bowl and roll dough around so coated with film (prevents dough drying), and allow to rise** (20 min);
• Thoroughly knead dough; coat with oil film and allow to rise (20 min)
  
  ** Placing the bowl covered with a tea towel in an oven warmed to 40ºC (but switched off) greatly assists the “allow to rise” steps

55 grams currents
55 grams sultanas
90 g sugar (dark brown)                                              
1 tbsp cinnamon (or spices of choice)               
50 g (approx) butter (cold)                                                      

• Mix currants, sultanas, cinnamon and sugar;
• Remove bowl and dough from oven and set oven to 210ºC;
• Thoroughly knead dough;
• Form ball and roll out into rectangle (approx. 400 mm ´ 250 mm);
• Spread slivers of butter (use cheese slicer) onto rectangle; then cover evenly with fruit/sugar/spice mix; pressing gently so engages with butter/dough;
• Fold the rectangle in three; roll out into rectangle (approx. 400 mm ´ 250 mm);
• Roll up along shorter side so end up with 400 mm of rolled dough; brush long trailing edge with water so sticks;
• Cut 10 mm off both ends and discard;
• Divide remaining dough into about 12 slices;
• Turn slices through 90º and place on non-stick baking paper on metal tray so when they finish proving, they are just about to touch each other;
• Cover with tea towel and allow to prove near a source of warmth;
• Sprinkle with caster sugar and cook for 15-18 minutes.

3 tbsp caster sugar
3 tbsp milk

• Dissolve sugar in milk over heat to form glaze;
• Remove buns from oven and apply glaze with food brush.
  
  Printer friendly recipe