One of my lasting childhood memories was the tradition of home baked Chelsea Buns at Easter, so guess its my turn to pass onto the next generation and have a go myself.
Doing some research, it seems in Jane Austin’s time, the Chelsea Bun was a favourite treat and if you were lucky enough to live in London, ‘The Bun House’ was the place to go as they were apparently invented at this fine establishment, with crowds of 1000’s milling outside waiting to purchase some.
Looking for a suitable recipe I turned to The Great British Book of Baking. There are some lovely recipes in this book and particularly one for Chelsea Buns. So where is my Kenwood Chef?
|On the cooling rack!|
The dough is left to rise once rolled, and layered with the fruit and sugar, after brushing with melted butter to act as a glue. Cut into strips and placed into a suitable baking tray for a second rise and then into the oven for baking.