After I posted a recipe of a pulled beef, ale and mushroom pie for Queen’s birthday, I had requests to post something else that was traditionally British. I thought what could be more British than Chelsea buns? They were first created in the 18th century at the old Chelsea Bun House, which was sadly destroyed in 1839. However, the Chelsea bun making tradition continued and spread through the world.
These cuties are small, soft, plump and sweet. I absolutely love the hidden caramel fruitiness in them. Unfortunately, rumour has it, Chelsea buns are losing their popularity with all the amazing and fancy pastry out there – so I wanted to remind people that traditional and simple baking can be trendy and impressive too. This is coming from a non-impressive baker like me, who manages to stuff up the baking nearly every time. So if I can make these, you can too.
Send me some traditional recipes that you enjoy, perhaps that have been passed on to you through generations. I love hearing the stories behind family recipes too!
Makes 16
Ingredients:
- 3 cups plain flour
- 3 tsp baking powder
- 125g butter, chopped
- 1 tsp mixed spice
- 60g butter extra
- 1/4 cup brown sugar
- 1 cup mixed dried fruit, such as sultanas, cranberry, cherries etc
- rind of one orange
Glaze
- 1 tbsp milk
- 2 tbsp sugar
Glacé icing
- 1/2 cup icing sugar
- 1 tbsp milk
Preparation:
Preheat oven to 200C and grease a baking tray.
Sift flour, baking powder and half of mixed spice into a bowl. Using finger tips or a pastry blender, rub in half the butter to make crumbs.
Using a round- bladed knife, stir in milk to make a soft sticky dough. Knead for a few minutes until smooth.
Turn out onto a lightly floured surface; roll out to a 40x25cm rectangle. I used a tray to guide my rolling. It made it easier to keep the shape and to work with.
Using an electric mixer, beat remaining butter and brown sugar in a small bowl until light and creamy. Spread butter mixture over dough, leaving a 1 cm border.
Scatter dried fruit, orange rind and remaining mixed spice over butter on dough.
Roll the dough lengthways, firmly and evenly into a log, swiss-roll style. Cut the roll into 16 slices. Arrange the slices, close together, on the baking tray. Place the seams inwards and flatten the pieces slightly.
Bake the buns for 20 minutes, or until browned and cooked through. To make the glaze, put the milk and sugar in a small pan. Stir over low heat until the sugar dissolves and the mixture is almost boiling. Remove from the heat, brush liberally over the buns and transfer them to a wire rack to cool.
To make the glacé icing, mix together the icing sugar and milk, and stir until smooth. Drizzle over the glazed and cooled buns. Serve with a nice cup of Earl Grey or English Breakfast tea.
Basil&Co 