Sticky Chelsea Buns

Name: How to cook Sticky Chelsea Buns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 buns
Cuisine: Us

Introduce

Chef :

Gary Waite

Sticky Chelsea Buns

IMP ( International Masters of Publisher's ) Grandma's KITCHEN/Old-fashioned Breads

Ingredient

Food ration :

9 buns

Cooking time :

20 minutes

500

g/ 1 lb 2oz strong white bread flour

1/2 tsp.

× 7g/ 1/4oz sachets easy-blend dried yeast

Cooking instructions

* Step 1

Sift the flour and salt together into a large mixing bowl. Stir in the dried yeast

* Step 2

Add the egg and water to the flour mixture. Knead with your hands until a soft dough forms. Add the softened butter and knead for a further 5 - 8 minutes

* Step 3

On a lightly floured surface, roll out the dough to form a 46 × 25cm/ 18 × 10in rectangle. Brush melted butter over the dough, leaving a 2.5cm/ 1in border on the long side. Brush the border with cold water

* Step 4

Sprinkle the dough with the sugar, sultanas, almonds, and spice. Roll up the dough widthways like a Swiss roll and seal the edges

* Step 5

Cut into 9 even slices and place cut-side down into a greased 30cm/ 12in square cake tin. Cover with a clean tea towel and leave to rise in a warm place for 30 - 40 minutes, or until doubled in size. Pre-heat the oven to 220 oC/ 425 oF/ Gas 7

* Step 6

Bake the buns in the oven for about 20 minutes, or until golden brown. Brush with the honey and leave to cool on a wire rack. Eat within 2 days of baking

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