People have been devouring Chelsea Buns for 200 years, and we're more than happy to make it 200 more! A sultana swirl with delicious spices, it doesn't get any more syrupy sweet than this...
For the dough
- 450g strong white flour, plus extra for dusting 450g strong white flour, plus extra for dusting
- 14g fast-action yeast 14g fast-action yeast
- 50g Tate & Lyle Pure Caster Sugar 50g Tate & Lyle Pure Caster Sugar
- 150ml warm milk 150ml warm milk
- 1 egg, beaten 1 egg, beaten
- 50g unsalted butter, melted, plus extra for greasing 50g unsalted butter, melted, plus extra for greasing
- Oil, for greasing Oil, for greasing
- 25g softened butter, plus extra for greasing 25g softened butter, plus extra for greasing
- 100g currants & or sultanas 100g currants & or sultanas
- 2 tsp mixed spice 2 tsp mixed spice
- 25g Tate & Lyle Golden Caster Sugar 25g Tate & Lyle Golden Caster Sugar
For the rose glaze
- 75g Lyle’s Golden Syrup 75g Lyle’s Golden Syrup
- Rose oil to taste Rose oil to taste
- You know how baking works by now, and yes you guessed it, we need to make a dough! Start by mixing together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl.
- Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands, mixing until you get a soft dough. If it feels dry? Add a bit of warm water. If it feels too sticky/wet? Add a spoon of flour.
- Dust your work surface with flour, tip the mixture onto it, and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
- Heat oven to 200ºC/180ºC fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the worktop with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle.
- To fill the buns, gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in a bowl then sprinkle that over the dough in an even layer.
- Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal-sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
- Bake the buns for 10 mins, then reduce the temperature to 180ºC/160ºC fan/gas 4 and cook for a further 10 mins. For the glaze, gently heat the Lyle’s Golden Syrup with a drop of rose oil (to taste). Then gently brush the sticky floral mixture all over the buns as soon as they are cooked.
- Leave to cool in the tin for 10 minutes before serving. Then you're free to eat them up hot or cold.