How to Make Chelsea Buns Tray Bake | Baking Mad

Baking Mad show you how to make Chelsea buns from proved dough. Chelsea buns really simple and effective and can be great as a big tray bake tear and share. For the full recipe click here: bakingmad.com/recipe/chelsea-buns-by-allinson

For the dough
500g Strong white bread flour
7g Easy bake yeast
275ml Milk (whole)
50g Butter (unsalted) (cold, Diced)
1 Egg(s) (free range) (medium, Beaten)
75g Unrefined golden caster sugar
1.5 tsp Salt
Plus
50g Butter (unsalted) (melted, Plus extra for greasing)
75g Unrefined light muscovado sugar
2 tsp Mixed spice
100g Currants
2 Lemon zest
For the icing
50g Icing sugar

MIX Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is. Mash together the melted butter, muscovado sugar, spice, currants and zest.

SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 20 x 45cm rectangle and sprinkle over the currant and sugar mix. Roll up tightly from one of the long sides like a swiss roll, then cut into 16 even pinwheels slices. Grease a 23cm square tin with more butter. Arrange the slices inside in a 4 x 4 pattern with the cut-sides up.

PROVE Preheat your oven to 180°C (160°C fan, gas mark 4). Cover the dough again with a clean tea towel and leave to prove until nearly doubled in size.

BAKE Bake the tin of buns for 35 minutes until golden and the dough cooked through. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack to cool completely. Drizzle over some white icing to decorate and leave to set before tearing off buns to eat.