Chelsea buns
Ingredients
Dough
45g fresh yeast
300 to 400ml lukewarm water
825g Plain flour
65g caster sugar
¾ tsp fine salt
160g butter
2 eggs, whisked
For the bun filling
270g black poppy seeds
500ml full-fat milk
190g caster sugar
1 large orange, zest only
100g golden raisins
1 lemon, zest and juice
1 tbsp brandy
1 tbsp orange liqueur
20g butter
1 tbsp vanilla extract
200g butter, melted, plus extra for brushing
For the bun glaze and wash
30g water
30g full-fat milk
60g caster sugar
Method
Dough
Dissolve the yeast in 200ml of the lukewarm water.
Sieve the flour, sugar and salt into a large bowl. Rub in the butter.
Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough.
Cover and leave to rest for 10 minutes.
Knead in a stand mixer with a dough hook for about 5 to 10 minutes, until the dough becomes firm and springy.
Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour.
Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes.
Filling
For the poppy seed filling, grind the seeds in a coffee or nut grinder.
Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes.
Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes.
Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary.
Assembly
While the dough is proving, grease and sugar a 33 x 25cm, deep sided tin.
Roll out the dough to a 26 x 40cm rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm border all the way round. Roll the long side of the dough forward into a fairly tight roll.
Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal.
Brush the log with melted butter.
Slice the log into 12 equal portions.
Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion.
Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes.
When the buns have proved, bake in the pre-heated oven at 200°C, on the middle shelf, for 18-20 minutes.
Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot.
Remove the Chelsea buns from the oven and brush immediately with the bun wash.
After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve.