Cinnamon Chelsea Buns
Servings 12
Calories 447kcal
Ingredients
- 500 g strong white bread flour
- 7 g sachet dried yeast
- 1 tsp ground cinnamon
- 50 g caster sugar
- 200 ml milk
- 2 medium eggs beaten
- 50 g butter softened
- 50 g mixed peel
- 50 g California Walnuts chopped
Filling
- 1½ tbsp ground cinnamon
- 150 g light brown soft sugar
- 125 g butter softened
- 50 g mixed peel
- 50 g glace cherries chopped
- 50 g California Walnuts chopped
- 1 tbsp honey warmed
Instructions
- 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 200oC, 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.
Nutrition
Serving: 103g | Calories: 447kcal | Carbohydrates: 58g | Protein: 8.7g | Fat: 19g | Saturated Fat: 8.7g | Fibre: 2.9g | Sugar: 25g
Notes
Cooks tip
Try swapping the cherries and mixed peel with raisins.
