Chelsea Buns Makes 9 Yeast batter Plain flour - 75g (3 oz) Caster sugar - 1 tsp Dried yeast - 2 tsp (or 15g (½ oz) fresh yeast) Milk - 125 ml (4 fl oz), hand-hot (warm if using fresh yeast) Dough Plain flour - 175g (6 oz) Butter - 25g (1 oz), diced Egg - 1, beaten Filling Butter - 50g (2 oz) Demerara sugar - 50g (2 oz) Currants - 50g (2 oz) Sultanas - 25g (1 oz) Cut mixed peel - 25g (1 oz) Golden syrup - to glaze METHOD Place the batter ingredients in a large bowl. Beat well with a wooden spoon until smooth, then leave in a warm place until frothy for about 20 minutes. For the dough, place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the rubbed in mixture and egg to the batter. Mix well. Turn out onto a lightly floured surface. Knead for about 10 minutes, until the dough feels firm and elastic. Place the dough in a lightly floured bowl. Cover with greased clingfilm and leave to rise for about 1 hour, or until the dough has doubled in size and will spring back when lightly pressed. Pre-heat oven to 200 °C / 400 °F / Gas 6 and lightly butter a 20 cm (8 inch) sandwich tin. Knead the dough lightly. Roll out into a rectangle, 20 x 30 cm (8 x 12 inches). Spread the dough with butter and sprinkle with the sugar, fruit and mixed peel. Roll up like a Swiss roll from the long side. Cut into 9 slices. Place 8 slices, cut sides downwards, around the edge of the tin and the remaining one in the centre. Cover and allow to rise for about 1 hour until the dough has doubled in size. Uncover and bake for 30 to 35 minutes, until golden brown. Remove from the oven and brush with a little golden syrup to glaze. Leave to cool in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack. Back To Recipe Index. Back To My Main Page.