From the Anchor Yeast Kitchen
Custard Chelsea Buns
Prep 1 hr 30 mins
Baking Time
20–25 mins
Total 1 hr 55 mins
Makes 8 Custard Chelsea Buns
easy
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By
Anchor Yeast Kitchen
A delicious yeast dough rolled with a filling of cooked custard, 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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Dough
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Warm milk
( ½ cup )
125
ml
Cold water
( ½ cup )
1
Large egg, beaten
Filling
125
ml
Cooked custard ( ½ cup ), custard must be fairly thick
5
ml
Cinnamon
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
75
g
Raisins
( 125 ml / ½ cup )
Glaze
30 - 45
ml
Sugar
( 2 - 3 tbsp )
60
ml
Water / Milk
( ¼ cup )
Glacé Icing
250
ml
Icing sugar
( 1 cup )
45
ml
Water
( 3 tbsp )
Method
Mix all dry ingredients together and rub the margarine into the flour. Add the Anchor Instant Yeast and mix.
Mix milk, water and beaten egg together and add to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic for about 10 minutes.
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 rectangle of 30 x 25 mm and about 5 mm thick.
Spread the cooled custard over the surface of the dough, sprinkle with cinnamon, sugar and raisins.
Roll the dough up into a roll and seal the end with your fingertips.
Cut the roll in 8 equal slices.
Place each spiral onto a greased baking tray - cut side down. Cover with greased plastic and leave to rise in a warm place until double in volume, for 20 - 25 minutes.
Brush with egg and bake in a preheated oven at 180 °C / 350 °F for 20 - 25 minutes. Allow to cool for 5 minutes.
Glaze the buns with sugar water, whilst still slightly warm. Leave to cool completely and drizzle the glacé icing over the Chelsea buns.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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