Chelsea Buns

By Bridget Edwards

Prep Time:

45m

Bake/Cook Time:

25m - 30m

Yield:

12 servings

Plan for:

2 hours rise time

Reminiscent of a cinnamon roll, British Chelsea Buns feature a soft, yeasted roll swirled with spices and dried fruit. The dough is flavored with citrus zest, cinnamon, and nutmeg. While still warm from the oven, the buns are brushed with a simple orange liqueur glaze.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Dough

4 cups bread flour*
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon instant yeast
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Zest of one orange
3/4 cup whole milk
4 tablespoons unsalted butter
2 eggs

Filling

1 cup sultanas (golden raisins)
1/4 cup Cointreau orange liqueur
1/2 cup Dixie Crystals Light Brown Sugar, packed
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
4 tablespoons unsalted butter, very soft

Glaze

Reserved Cointreau from filling
Water
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

To make dough, mix flour, sugar, yeast, salt, cinnamon, nutmeg, and orange zest together in bowl of an electric mixer fitted with the paddle attachment. Set aside.
Over low heat, warm milk and butter just until butter is melted, but not bubbling. Mix in with flour, then beat in eggs. Once combined, switch to dough hook attachment and mix on medium-low for 7 minutes or until the dough is smooth and stretchy.
Remove to a lightly oiled bowl and cover with oiled plastic wrap. Set aside to rise for 1 hour or until dough has doubled in size.
Meanwhile, make filling. Place sultanas in a small saucepan and cover with Cointreau. Heat on low for 5 minutes or until sultanas are plumped and soft. Drain liquid, reserving for glaze.
Stir together brown sugar, cinnamon, nutmeg, and cloves.
Once dough has risen, punch down gently and scoop onto a floured surface. Roll into a rectangle, approximately 13 X 18 inches. Use fingers to break apart softened butter and smooth across dough, leaving a small border around edges. Sprinkle brown sugar mixture over butter, then scatter on sultanas.
Starting with a long end, roll dough tightly into a log. Trim ends. Cut into 12 pieces and place in a greased 12 X 9-inch (or 13 X 9-inch) pan. Cover with oiled plastic wrap and let rise for 1 hour. (Pan can be lined with parchment paper to easily lift the entire batch from the pan, if desired. Grease pan to hold in place, press in parchment, then grease parchment.)
Preheat oven to 350°F. Bake risen buns for 25-30 minutes or until golden. Towards end of bake time, add water to reserved sultana-Cointreau liquid to measure 1/4 cup. Place in a small saucepan with sugar. Heat until boiling and sugar has dissolved. Remove from heat.
Remove buns from oven and pour glaze over top, brushing to spread evenly. Let buns cool for 20 minutes before serving warm.