Recipes

Cinnamon Chelsea Buns

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Total Time

59 min

Serves

12

Dietary Fit

Prep Time	30 min
Cook Time	30 min
Total Time	59 min

Calories	447 cal
Total Fat	19 g
Saturated Fat	8.7 g
Carbohydrates	58 g
Dietary Fibre	2.9 g
Protein	8.7 g

INGREDIENTS

500g strong white bread flour
7g sachet dried yeast
1 tsp ground cinnamon
50g caster sugar
200ml milk
2 medium eggs, beaten
50g butter, softened
50g mixed peel
50g California Walnuts, chopped

Filling

1½ tbsp ground cinnamon
150g light brown soft sugar
125g butter, softened
50g mixed peel
50g glace cherries, chopped
50g California Walnuts, chopped
1 tbsp honey, warmed

PREPARATION

Place the flour, yeast, cinnamon, sugar and 1 tsp salt in the bowl of a stand mixer fitted with a dough hook and mix well. Warm the milk in a small saucepan and stir into the flour with the eggs to form a rough dough. Knead for 5 minutes then gradually add in the butter until well mixed. Add the mixed peel and Walnuts and mix until evenly combined. Transfer to a lightly greased bowl and cover, leave to prove in a warm place for 1 hour or until doubled in size.
To make the filling, mix together the cinnamon and sugar in a small bowl. Beat the butter in another bowl until pale and then beat in the cinnamon sugar.
On a floured surface, knead the dough briefly to knock out the air. Roll into a rectangle approx. 40x30cm. Spread with the cinnamon butter to the edges and sprinkle with the mixed peel, cherries and Walnuts. From the long edge, roll up tightly. Cut into 12.
Grease and line a 20x30cm tin, add the buns, cut side up and leave to prove again for 1 hour. Preheat the oven to 200°C, gas mark 6. Bake for 30 minutes, covering with foil towards the end if looking too dark. Allow to cool in the tin, then brush with honey.

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