Chelsea Buns

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the all-purpose flour, caster sugar, salt, and instant yeast in a large mixing bowl.

   Ongeveer 2 min

2. 2

   Add the lukewarm milk, beaten egg, and melted unsalted butter to the dry ingredients.

   Ongeveer 1 min

3. 3

   Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

4. 4

   Knead the dough for 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should spring back when lightly pressed.

5. 5

   Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   Ongeveer 1 uur 30 min

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising.

6. 6

   While the dough is rising, prepare the filling by mixing the currants, mixed peel, light brown sugar, and ground cinnamon in a small bowl.

   Ongeveer 5 min

7. 7

   Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface.

   Ongeveer 1 min

8. 8

   Roll the dough into a rectangle approximately 30x40 cm (12x16 inches).

   Ongeveer 3 min

9. 9

   Spread the softened unsalted butter evenly over the rolled-out dough, leaving a small border around the edges.

   Ongeveer 2 min

10. 10

    Sprinkle the prepared filling mixture evenly over the buttered dough.

    Ongeveer 1 min

11. 11

    Starting from one of the longer sides, tightly roll up the dough into a log.

    Ongeveer 2 min

12. 12

    Cut the log into 9 equal slices, about 4 cm (1.5 inches) thick.

    Ongeveer 2 min

    Tip van de kok: Use a sharp knife or even unflavored dental floss for clean cuts.

13. 13

    Arrange the slices cut-side up in a greased 23cm (9-inch) square baking dish, leaving a little space between each bun.

    Ongeveer 2 min

14. 14

    Cover the dish with a clean kitchen towel and let the buns rise again in a warm place for 30-45 minutes, or until they are puffy and almost touching.

    Ongeveer 45 min

15. 15

    Preheat your oven to 180°C (350°F).

    Ongeveer 15 min

16. 16

    Bake the Chelsea buns for 20-25 minutes, or until golden brown and cooked through.

    Ongeveer 25 min

    Tip van de kok: If the tops are browning too quickly, you can loosely tent them with foil.

17. 17

    While the buns are baking, gently heat the apricot jam and water in a small saucepan until the jam is melted and smooth.

    Ongeveer 3 min

    Tip van de kok: You can also microwave it in short bursts.

18. 18

    Once the buns are out of the oven, brush them generously with the warm apricot glaze.

    Ongeveer 1 min

19. 19

    Serve warm or at room temperature.