Paul & Diana Peacock - Talk Chelsea Buns - Making & Eating!

Chelsea buns originated in the very upper class Bun Shop in the 18th century, frequented by the rich and royalty. They cost 2d each, about a fiver in relation to your earning power changing over the years.

Ingredients
700 g strong plour
1 tsp salt

1 level tsp salt
1 X 7g sachet fast action yeast 
50g butter
500 ml warm milk
1 medium egg

For the filling

30g butter, very soft
80g soft brown sugar

Plus whatever you want filling wise !!!!

Grease a large baking sheet
Sieve the flour and salt together in a mixing bowl and stir in the yeast.
Melt the butter in the warm milk.
Beat the egg.
Make a well in the dry ingredients and pour in the milk and egg.
Stir well and bring to a workable dough.
Knead on a lightly floured or oiled work surface for 10 minutes.
Put back in the bowl and cover. Allow to prove for 30-40 minutes.
Roll the dough into a large rectangle about 38cm by 30cm.
Spread the butter over the surface of the dough, I find this easiest to do with my fingers.
Combine the sugar and fruit.
Roll up the dough from the longest edge to make a sausage.
Using sharp knife cut into 12 equal sized pieces and place on the baking sheet.
Cover and leave to rise for 30-40 minutes.
Heat the oven to 180C/ gas 4 350 F and bake for 20 - 25 mins 
Cool for 15 mins before transferring to a rack.
Mix together the two ingredients of your chosen glaze and brush the tops of the buns.