Description
Fruity Chelsea Buns with Apricot Jam Glaze. A shiny, sticky finish you’ll love to tear into.
Ingredients
Units
Scale
Dough:
- 500g strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 packet instant yeast (7g)
- 300ml milk
- 40g unsalted butter, plus extra for greasing
- 1 egg
- A little vegetable oil for greasing
Filling:
- 25g unsalted butter, melted
- Zest of 1 orange
- 75g soft brown sugar
- 2 tsp ground cinnamon
- 100g dried cranberries
- 100g sultanas
- 100g dried apricots, chopped
Finish:
- 1 heaped tbsp apricot jam
- 200g icing sugar, sifted
- Zest of 1 orange
Instructions
- Tip the flour and salt into a big bowl, then stir. Sprinkle in the yeast.
- Warm the milk and butter in a saucepan until the butter melts and the liquid is lukewarm.
- Pour it into the flour, add the egg, and mix until you achieve a soft dough.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it feels smooth and springy.
- Pop the dough into a lightly oiled bowl, cover with a damp towel, and leave it somewhere warm until doubled in size (about 1 hour).
- Roll the dough into a rectangle (about 30 x 20cm / 12 x 8in).
- Brush over the melted butter, scatter the orange zest, sugar, and cinnamon, then sprinkle over the dried fruits.
- Tack down one long edge by pressing it to the counter, then roll up the dough tightly from the other long side to make a log.
- Slice into rounds about 4cm thick.
- Arrange the buns cut-side up in a buttered roasting tin, leaving space between each one.
- Cover and let them rise again until doubled (about 30 minutes).
- Heat the oven to 190°C (375°F).
- Bake the buns for 20–25 minutes, until golden brown and cooked through.
- Warm the jam with a splash of water and brush it over the warm buns.
- Once cooled, mix the icing sugar, orange zest, and 2 tbsp water, then drizzle on top.
Notes
Prepared, tried, and tested by Joy
