From the Anchor Yeast Kitchen
Chelsea Buns
Prep 1 hr 30 mins
Baking Time
30–35 mins
Total 2 hr 5 mins
Makes 6 Chelsea Buns
easy
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By
Anchor Yeast Kitchen
A delicious yeast dough rolled with a filling of cinnamon sugar and raisins, our Chelsea buns are divine when served hot from the oven.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
5
ml
Salt
( 1 tsp )
45
ml
Sugar
( 3 Tbsp )
10
g
Anchor Instant Yeast
( 1 packets )
30
g
Margarine
( 2 Tbsp )
150
ml
Lukewarm Milk
1
Large egg, Beaten
1
Beaten egg, to brush
Filling
60
g
Margarine
( 8 Tbsp )
60
ml
Sugar
5
ml
Cinnamon
( 1 tsp )
75
g
Raisins
( ½ cup )
Glaze
60
g
Icing Sugar
( ½ cup )
25
ml
Boiling Water
( 1 Tbsp + 1 tsp )
Method
Mix the flour, salt, and sugar together. Rub the margarine into the flour. Add the Anchor Instant Yeast and mix.
Add the lukewarm water and beaten egg to the flour to form a soft dough.
Knead the dough well for 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes
Knock the dough down and roll the dough into a 20 cm square. Spread the margarine over the dough and sprinkle with cinnamon sugar and raisins.
Roll the dough up and form into a long strand. Cut the strand with a sharp knife, into 6 equal slices.
Place the slices, cut side down, onto a greased baking tray. The slices should be placed in 3’s, in 2 rows next to each other. NOTE: Place slices slightly apart.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
Brush with beaten egg and bake in a preheated oven at 180 °C/350 °F for 20 – 25 minutes.
Prepare the icing by sifting the icing sugar into a bowl and mix with enough boiling water to form a smooth, dripping consistency. Drizzle the icing over once the buns have cooled down.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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