Chelsea Buns

Sticky Buns, London style

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Course: Afternoon Tea, Baking

Cuisine: English

Keyword: Baking, Sweet Buns, Yeast Sweet Breads, Chelsea

Prep Time: 15

Cook Time: 12

Total Time: 2 30

Servings: pieces

Calories: 307kcal

Author: MJF

Ferment-Mix the egg with the water to make 8 oz liquid & combine with the yeast, flour & sugar to make a paste.
Cover & set aside for 30 minutes.
Dough- Sift the flour and salt.
Mix the sugar with the ferment and knead with the flour and salt until a soft dough is formed.
Knead in the softened butter until the dough is smooth.
Cover and leave to rise for 45 minutes.
Roll the dough into a rectangle approximately 12”x 9”.
Brush the rolled dough with melted butter, leaving a small strip on the long side clear. (this will stick and hold the roll together).
Mix the raisins, sultanas, sugar and spices and sprinkle evenly over the buttered dough.
Moisten the unbuttered strip with a little water and roll up from the buttered, longer edge to create a long, tight pinwheel.
Press on the moistened strip to seal and cut the pinwheel into 12 pieces. Arrange evenly spaced, cut side up, on a lightly greased 12” x 8” baking pan with sides.
Cover and leave to double in size for approximately 40 minutes until spread together, forming square buns. (3.13 Cups)
Bake in a preheated oven at 425°F/ 218°C for 12 minutes.
Sprinkle with castor sugar or brush while still warm with a glace icing. (4 Tbspns icing sugar mixed with 1 tspn water or just enough to liquify slightly).
Separate the buns when almost cold and store in an airtight container.