Chelsea Buns

Name: Chelsea Buns
Yield: Makes 12 Buns
Cuisine: British
Ingredients: 25 g/1 oz/2 tbsp currants; 50 g/2 oz/¼ cup caster (superfine) sugar, to glaze; 5 ml/1 tsp orange flower water, to glaze; 25 g/1 oz/3 tbsp mixed chopped (candied) peel; 115 g/4 oz/⅔ cup sultanas (golden raisins); 25 g/1 oz/2 tbsp butter, melted; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 50 g/2 oz/¼ cup butter, softened; 5 ml/1 tsp mixed (apple pie) spice; 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 75 g/3 oz/6 tbsp caster (superfine) sugar; 25 g/1 oz/2 tbsp soft light brown sugar; 1 egg; 225 ml/8 fl oz/scant 1 cup milk; 2.5 ml/½ tsp salt

Preparation info

Makes
12
Buns

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Chelsea buns are said to have been invented by the owner of the Chelsea Bun House in London at the end of the 17th century. They make the perfect accompaniment to a cup of coffee or tea. They are so delicious, it is difficult to resist going back for more!

Ingredients

225 ml/8 fl oz/scant 1 cup milk
1

Europe
United Kingdom
Dessert
Pie
Vegetarian

Method

Pour the milk into the bread machine pan. Add the egg. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over