Classic Chelsea buns

Updated at: Fri, 08 Sep 2023 17:03:57 GMT

Step 1

Melt the butter for the dough in a saucepan, remove from the heat and add the milk. This will take the chill off the milk, without making it too hot. In a large mixing bowl (or stand mixer), combine the flour, yeast, caster sugar, salt and lemon zest. Make a well in the centre and add the beaten egg and the buttery milk. Mix together until you have a soft dough (add extra milk if needed), then knead for 10 minutes by hand on a floured surface (or 5 minutes on low speed in a stand mixer). When the dough is stretchy and springy, return it to the bowl, cover and leave to rise for 2 hours or until doubled in size.

Step 2

Knock the dough down then roll out to about 34cm x 48cm on a floured surface. Spread with the soft butter (leave a border along one long edge). Mix the sugar, cinnamon or mixed spice and currants or dried fruit together. Scatter evenly over the dough and press in gently.

Step 3

Dampen the long border with a little water, then roll up like a Swiss roll towards this side, pinching the seam closed. Trim off the ends, then cut the roll into 12 fat slices. Grease and line a 20cm x 30cm baking tin and add the buns; they should be spaced about 1cm apart. Cover the tray and leave to prove for about 45 minutes. Preheat the oven to (355F) 180°C, fan 160°C, gas 4.

Step 4

Bake the Chelsea buns for about 25 minutes until golden and cooked through. Dissolve the sugar in 3 tablespoons water in a small pan and simmer for 1 minute, then leave to cool. Brush the buns with the mixture as soon as they come out of the oven; as the water evaporates, you will be left with a sticky glaze.

Step 5

Let them cool for at least half an hour before tearing apart and eating.

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