This posh, British version of the cinnamon roll is perfect for an afternoon tea or a midday snack. It has a lot more flavour thanks to the verity of dried fruit used in the recipe plus a hint of fresh zest. They all topped with sticky orange glaze so finger-licking can be a side effect! Fill up your house with this heavenly smell and make your neighbours look through your windows :)
What is the history of Chelsea Buns?
The Chelsea Bun was first created around 321 years ago in the place called Chelsea Bun House located in... Chelsea, London. Buns were famous among the poor and the rich, very often waiting in the long queues to get one of these beauties. On some occasions, police were present to keep the order as the crowds grow bigger. Still popular till today can be purchased in the same place or prepared in your kitchen in no time!
Ingredients for the dough:
500g (1.1pounds) of plain flour
60g (2.1oz) brown sugar
170ml (0.18quarts) milk
30g (1oz) fresh yeast or 15g (0.5oz) of active dry yeast
1tsp of vanilla bean paste
Ingredients for the filling and glaze:
100g of mixed dried fruit (cranberries, sultanas, raisins,) soaked in hot tea for at least 10 minutes.
60g of melted butter
1tbsp of dark brown sugar
1/2tsp cinnamon or mixed spice
1 lemon (zest and juice)
1 blood orange (zest and juice)
50g granulated sugar
1. Begin by melting 60g of butter in a small pan until dissolved. Next, remove from the heat and add 170ml of milk then mix in your 30g of fresh yeast until dissolved, set aside (if using active dry yeast leave this mixture to activate the yeast for at least 15 minutes)
2. In the stand mixer like this one mix 500g of plain flour, 60g of brown sugar, yeast mixture, 1tsp vanilla bean paste and 2 eggs. Mix until dough is smooth and elastic (around 8 minutes) then cover the bowl with a cloth and prove until tripled in size (1-1,5h) (dough will be sticky, do not add any more flour).
3. Once the dough is ready, roll it into a rectangular 1cm thick (0,5inch), at this stage you can use flour to prevent it from sticking to the surface.
4. Brush the dough with half (30g) of the melted butter, sprinkle with 1tbsp of brown sugar, 1/2tsp of cinnamon, zest and juice of 1 lemon, 1 blood orange zest and 100g of mixed dried fruit. Next, roll the dough into a roulade and slice into 2,5cm (1inch) pieces.
5. To bake buns, use rectangular tin 33x23cm (13x9inch) lay it with baking paper and place buns inside brushing each one of them with the remaining melted butter (especially the sides as this will help to separate them once cooked)
and leaving enough space in between them to rise.
6. Once all the buns are in place, cover the top and set aside for the second prove until double in size (around 40 minutes)
7. In the meantime prepare the glaze by mixing 50g of granulated sugar with the juice of one blood orange until dissolved. When buns are almost proved, preheat the oven to 180C (356F).
8. Bake buns for 10 minutes then reduce the temperature to 160C (320F) and bake for another 10-12 minutes until golden-brown. Once ready, glaze and allow to cool down for 20 minutes before serving if you can resist the temptation. Enjoy cold or warm, spread with little butter if you like to!