Recipes

Ben's Chelsea Buns

Ben's Chelsea Buns

     

(Dean’s recipe for the dough)

INGREDIENTS
Dean’s recipe for the dough
1 tbsp melted butter
1 1/2 tsp cinnamon
1/3 cup brown sugar
1/4 cup mixed dried fruit
1/8 cup candied peel
1/3 cup dried cranberries
1/3 cup dried walnuts
1 tbsp finely grated orange peel
3 tbsp sugar
3 tbsp water


METHOD
1. Take a half measure of Deans sweet dough that has been proved overnight in the fridge.
2. Roll out to a rectangle approximately 35cm by 24cm and brush with melted butter.
3. Mix cinnamon with brown sugar and spread on top of the melted butter.
4. Cut the rectangle into 2 down the centre of the long side (to make 2 rectangles approximately 12 cm by 35 cm).
5. Sprinkle mixed dried fruit and candied peel over one rectangle and roll it up firmly from the short edge.
6. Sprinkle dried cranberries, walnuts and finely grated orange peel over the other half and roll it up firmly from the short edge.
7. Cut each of the rolls into 6 equal slices (approximately 2cm each) and place 2cm apart on a baking sheet ensuring that the tails are facing inwards.
8. Place the buns in a warm place to rise until doubled in size (approx. 40 mins)
9. Bake the buns for 25 – 30 mins in an oven preheated to 190°C.
10. While baking, dissolve sugar in water by heating slowly.
11. When the buns are golden and cooked, remove from the oven and glaze all the buns with the glaze immediately.



These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.



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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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