Medel

Chelsea Buns

Dessa spiralvridna bullar är en triumf av söt njutning – smöriga, kanelskentade deg med fyllning av feta torkade frukter och avslutade med en glansig mjölkglasyr som fångar ljuset. Varma från ugnen är de luftigt mjuka inuti med precis tillräckligt med struktur för att behålla sin vackra spiralform.

⏱️115 min

🍽️4 portioner

🥕 Vegetariskt

3.0

🇬🇧 Brittisk 🍰 Dessert

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2
Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3
Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough. Add extra flour if needed.
4
Tip the dough onto a floured work surface. Knead for 5 minutes, adding flour as necessary, until smooth, elastic and no longer sticky.
5
Lightly oil a bowl with vegetable oil. Place the dough in the bowl and turn until coated. Cover with cling film and set aside in a warm place for 1 hour until doubled in size.
6
Lightly grease a baking tray.
7
Knock back the dough and turn onto a lightly floured work surface. Roll out into a rectangle 0.5 cm thick. Brush with melted butter, then sprinkle with brown sugar, cinnamon and dried fruit.
8
Roll the dough into a tight cylinder and cut into 10 pieces of 4 cm. Place on the greased baking sheet with space between each bun. Cover with a tea towel and leave to rise for 30 minutes.
9
Preheat oven to 190°C.
10
Bake the buns for 20-25 minutes until risen and golden-brown.
11
While baking, heat the milk and sugar in a saucepan until boiling. Reduce heat and simmer for 2-3 minutes.
12
Remove buns from oven and brush with the glaze. Cool on a wire rack.