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INGREDIENTS

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FLYING SPONGE

270g White Flour

25g Yeast or 8g dried

340g Water

Cream together and stand at room temperature for 45 mins.

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DOUGH

420g White Flour

12g Salt

100g Butter

90g Sugar

All Flying Sponge

30g Milk 

3 yolks

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FILLING

30g unsalted, melted butter

Zest of 1 orange and lemon

80g soft brown sugar

1 tsp ground cinnamon

50g currants

50g Sultanas

50g Golden raisons

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SPICED HOT GLAZED

200ml apple juice

100g caster sugar

100g demerara sugar

A little vanilla essence.

Pinch of Mixed spiced

3 Cloves

3 strips of orange peel

1 Cinnamon Stick

8 Black pepper corns

1 nugget of ginger, sliced (approx. 30g)

 

Place all the ingredients together in a pan and then reduce together on the stove till very syrupy.

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CARAMEL SAUCE

180g sugar

40ml water

2g salt

Good splash of white wine vinegar

150ml double cream

40g cold butter diced

1 vanilla pods, split and scraped infused in the cream

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CHELSEA BUNS

METHOD

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THE DOUGH

Place the flour, sugar, milk and salt into your mixing bowl and add the flying sponge. Using the mixer with dough hook, bring together to create a smooth dough, mix for 3-4 minutes. Add the butter and yolks, then continue to beat for 2-3 minutes. When these ingredients are fully incorporated, add the warm milk and continue to slowly beat for 2 more minutes. Turn out onto your work surface and continue to mix and knead down until silky smooth. Dust up and put back into the mixing bowl before leaving to stand for the bulk for 45-60 minutes. When the dough has had its bulk proof and doubled in size, turn the dough out onto the work surface and roll out to a rectangle of about 12 inches wide and 18 inches tall.

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ASSEMBLEY

Brush the dough with soft butter and sprinkle with soft brown sugar all over. Add the dried fruit and spiced mix, placing the fruit evenly over and then pressing down, sprinkle over a little more soft brown sugar. Starting at the bottom of the rectangle, start by rolling it up in a tight roll. Whilst keeping an even tight roll, like a Swiss roll and when you get to the top, seal it by pressing the sides together. Dust the bench with a little flour and roll it over until smooth and even. Brush the outside of this thoroughly with melted butter; this will make sure the buns separate when baked. This can be placed into the freezer as rolls or cut into even sized pieces that are 4-5cm tall.

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CARAMEL SAUCE

Bring the sugar and water to the boil, before brushing the sides to stop from crystallizing. Cook to a dark caramel and add the infused hot double cream and bring back to the simmer. Finally add the salt and vinegar and pass through a sieve.

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TO BAKE

Grease a deep baking tray with butter and place the sliced buns, cut side up into the greased baking tray, leaving about 1.5cm of space between each one. You want them to be close enough so that when they rise, prove and then bake, they will bake with their sides touching. Then they can be pulled apart when cooked. Leave to rise for about 60-90 minutes in a warm place. When the buns are ready, brush on the spiced hot glaze below, dust well with icing sugar and place into the oven and bake at 190℃ for 13 minutes. When they come out, re-brush with the glaze and place onto a cooling rack.

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