YUMMY CHELSEA BUNS

YUMMY CHELSEA BUNS
To make the dough:
½ cup of tepid water
½ cup milk – make sure you warm this to between 21 and 28ºC
1 medium sized egg, beaten
75g butter, melt then left to cool
3 tablespoons caster sugar
½ teaspoon salt
3½ cups of white bread flour
2 teaspoons yeast

To finish off:
50 g butter, melt then left to cool
100 g raisins
50 mixed peel
4 tablespoons caster sugar
Saucer of milk for brushing

Firstly place all the dough ingredients into the baking tin and select the bread makers ‘Dough’ setting.
Once the machine has finished and the dough mixture is ready, take it out of the baking tin and place it onto a floured surface and begin kneading it.
Then roll out the dough, using a rolling pin, into an oblong shape measuring roughly 35.5 x 23cm.
Brush the melted butter over the dough making sure to leave a small area around the edge un-buttered.
Sprinkle the raisins and mixed peel over the buttered dough plus 3 tablespoons of the caster sugar.
Now, taking hold of one of the longer edges, roll it over to form a sausage with all the ingredients rolled into the middle. Seal the joint by pinching along its length.
Then cut the dough into sixteen equal slices, using a knife, and place them cut side up on a baking tray that you have already smeared with butter. Make sure the baking tray is big enough to fit all the slices onto.
Using a piece of oiled cling film, cover the slices and leave in a warm place for the dough to prove.
Now heat your oven to 220ºC or gas mark 7. Remove the cling film, when the dough has virtually doubled in size, and brush the top of each bun with milk and sprinkle them with the remaining caster sugar.
Place the buns in the oven and leave them for about 15 – 20 minutes.
When they are nicely golden, remove them from the oven and place them on a wire rack to cool before serving.

Now for the really important bit. Sit back with a nice cup of tea, bite into a lovely fresh Chelsea Bun and enjoy.

SOURCE: Marlene Roux
PHOTO: Eddie Rocher