Chai-Spiced Apple Chelsea Buns

Name: Chai-Spiced Apple Chelsea Buns
Cuisine: British, European
Ingredients: 5 Braeburn apples, peeled, cored, and copped; 100g golden caster sugar; 200g unsalted butter, cubed; 1 Lemon, juiced and zested; 75g raisins; 500g strong white bread flour; 7g fast-action dried yeast; 1 tsp. mixed spice; 1/2 tsp salt; 250 ml whole milk, plus extra for glazing; 75g light muscovado sugar; 6 cardamom pods, seeds grounded; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp grated nutmeg

8 steps

Updated at: Thu, 17 Aug 2023 12:03:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories520.6 kcal (26%)

Total Fat20.1 g (29%)

Carbs78.8 g (30%)

Sugars33.4 g (37%)

Protein8.7 g (17%)

Sodium151.6 mg (8%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

5Braeburn apples

peeled, cored, and copped

100ggolden caster sugar

200gunsalted butter

cubed

1lemon

juiced and zested

75graisins

500gstrong white bread flour

7gfast-action dried yeast

1 tspmixed spice

½ tspsalt

250mlwhole milk

plus extra for glazing

75glight muscovado sugar

6cardamom pods

seeds grounded

1 tspground cinnamon

¼ tspground cloves

¼ tspnutmeg

grated

Instructions

Make the apple filling

Step 1

Tip the apples into a pan with 50g of the caster sugar, 25g of unsalted butter, and juice of 1/2 lemon. Cover with a lid and soak over a low-medium heat, stirring occasionally until the apples are soft. Remove the lid, cook off any excess liquid, ten take the pan off the heat and stir in the raisins. Leave to cool.

Make the dough

Step 2

Mix the flour, remaining caster sugar, yeast, mixed spice, and salt in a stand mixer fitted with the dough hook until combined.

Step 3

Gently warm the milk in a small saucepan over low heat. Add 75g of butter and let soften, then pour the mixture into the owl with the dry ingredients. Add the egg and lemon zest. Mix on low speed until combined, then knead on low-medium speed for a further 6-8 minutes, until smooth and elastic

Step 4

Tip the dough out onto the work surface and form it into a ball with your hands. Place back in the bowl, cover, and leave it in a warm, draught-free place for 1-1 1/2 hours, until doubled in size

Make the chai-spiced butter

Step 5

While the dough is rising, beat the remaining butter along with muscovado sugar, cardamom seeds, cinnamon, gloves, and nutmeg with a wooden spoon until smooth, soft, and spreadable. Set aside

Shape the buns

Step 6

Lightly flour the work surface and roll the dough into a neat rectangle of about 50x300cm with on of the long sides closest to you. Spread the spiced butter over the dough, leaving a 1cm border all around. Spread the apple mixture evenly over the top.

Step 7

Beginning with the edge closest to you, roll up the dough, keeping the roll even and firm. Trim the ends, cut the roll into 9 equal slices and place these, cut-side up, in the lined 23cm square cake tin. Slide the tin into the oiled proving bag and leave the buns to prove in a warm place for 45 minutes, until nearly doubled in size.

Bake the buns

Step 8

Heat the oven to 350F. Brush the top of the buns with milk, scatter with sugar, and bake for 30 minutes, until golden and risen. Leave to cool in the tin, then serve at room temperature