Monday, 30 June 2014
Lemon iced Chelsea buns
Picked up a recipe card from Budgens for Chelsea buns and slightly tweaked it to our liking. I can whole-heartedly recommend these; they had just the right amount of mixed spice in them and the lemon icing finishes them off perfectly. Recipe says it makes 9 buns, but when you get to rolling it into a sausage you could cut more rounds to try and make the buns last just a little longer! Original recipe also included 150g mixed dried fruit (scattered over with the brown sugar) but as I didn't have any in the store cupboard, this part was left out.
500g strong white flour
1 tsp salt
7g sachet of fast action yeast
75g unsalted butter or baking margarine
1 medium egg
75g soft brown sugar
2 tsp ground mixed spice
Zest of 1 lemon
2 tbsp apricot jam
3 tbsp icing sugar
Juice of 1/2 a lemon
Put flour, salt and yeast into a large bowl and make a well in the centre. Take 40g of the butter/margarine add to a saucepan along with the milk and gently heat until the butter has melted and the liquid is lukewarm.
Pour the warm milk liquid into the centre of the well, add the lemon zest and egg and bring it all together to form a dough. Knead on a lightly floured surface for about 5 mins until the dough is smooth. Place the dough in a slightly greased bowl, cover with cling film or a clean oiled large plastic bag and leave in a warm place to rise for a couple of hours.
Turn the dough out onto a floured surface, punching the air out first. Roll it out into a 1cm thick rectangle. Melt the remaining butter/margarine and add the mixed spice. Brush this all over the dough, then scatter over the soft brown sugar.
Roll the dough into a tight sausage and cut up into equal parts placing each part onto a lightly greased baking tray, leaving a gap between each one. Cover again and leave to rise in a warm place for about 30 mins. While this is happening, heat the oven to 190 deg C/170 deg C fan or Gas 5.
Place the baking tray in the oven for about 20-25 mins, until the buns are golden.
Warm the apricot jam in the microwave for 30 seconds and then brush it over the buns while they are still hot from the oven. Leave to cool completely before mixing the icing sugar and lemon juice to form a paste to drizzle over the cool buns.