The main difference between Chlesea buns and cinnamon buns or cinnamon rolls is that in Chelsea buns dried fruit is compulsory and in cinnamon it isn’t. In cinnamon buns cinnamon powder is a must and not the same in Chelsea buns.
Chelsea Buns Ingredients
225 grams bread flour
125 ml milk
30 grams butter
1/4 teaspoon salt
7 gram packet dried yeast (you can use fresh yeast too, about 20 grams)
2 teaspoons caster sugar
Filling for Chelsea Buns
115 grams raisins or mixed dried fruit
60 grams soft brown sugar
60 grams softened butter (I used melted but you can use softened, it is less messy)
1 teaspoon ground mixed spice
1/4 teaspoon cinnamon powder
To decorate the Chealsea buns
1.) Make simple syrup by mixing equal amounts of sugar and water and boiling until it turns to a syrup. Use to brush the top of the buns.
2.) Make glace icing and decorate the buns to make iced Chelsea buns
Method for Chelsea Buns
Put the filling ingredients in a bowl, mix, cover and put to one side
Line a 20 cm square cake tin with baking paper and put to one side
Put the flour, yeast, sugar and salt in a bowl, mix
Rub in the butter, make a well in the centre and add the egg and milk, mix
When the mixture is too thick to mix put the spoon to one side and knead the mixture in the bowl until smooth.
Cover with clingfilm and leave to rise until double in size
Remove the clingfilm and push down the dough.
Put some flour on a work surface and put the dough on it
Knead it a bit and roll it out with a rolling pin or stretch it with your hands.
Brush the softened butter on it, I used melted butter but softened butter is better.
Sprinkle the fruit mix on top
Roll up the Chelsea bun dough as tightly as you can
Cut into 9 pieces and arrange them in the prepared cake tin, leave a bit of space between them.
Cover and leave them to rise for about 30 mins or until risen
About 5 minutes before they are ready, pre-heat oven to 180 Celsius
Bake for about 30 minutes until golden brown on top
Remove from the oven, leave in the tin for about 10 minutes before taking them out of the tin and putting them on a cooling rack to cool completeluy.
Make a simple syrup by boiling 50 grams sugar and 50 ml water into a syrup
Brush the buns on top while still warm and leave to cool