Apple and raisin chelsea buns
Nutrition Facts
each servingIngredients
all 14 types- 250g wholemeal flour
- 200g plain flour
- 20g caster sugar
- 7g sachet fast-acting yeast
- 50ml rapeseed oil (reserve 2 tsp to oil bowl and baking sheet)
- 1 egg, beaten
- 200ml semi-skimmed milk, warmed to lukewarm (reserve dash to brush buns)
- 1 tsp honey
- For the filling:
- 2 dessert apples, peeled, cored and roughly chopped
- 1 tbsp water
- 2 heaped tsp ground cinnamon
- 2–3 tsp granulated sweetener
- 70g raisins
Directions
9 steps in totalMix the wholemeal and plain flour with the sugar and yeast. Make a well in the middle.
Add the oil, egg and half the milk. Mix well, gradually adding the rest of the milk until it comes together as a dough.
Turn out the dough onto a floured surface and knead for five minutes until it becomes elastic. Place into an oiled bowl, cover with cling film and leave in a warm place for 1 hour to double in size.
Meanwhile, make the filling: add the apples to a pan with the water, cover and cook for 10 minutes over a low to medium heat, mashing with a fork occasionally until they are a soft pulp. Remove from the heat and add the cinnamon, sweetener and raisins. Mix well, cover and leave to cool.
‘Knock back’ the dough by shaping to its original size, then turn out onto a lightly floured surface. Roll out into a rectangle, ½cm thick (approximately 48x30cm).
Spread the apple/raisin mixture over the dough, leaving a 2–3cm margin along the longest top edge.
Tightly roll the dough into a cylinder with the seam on the bottom, then cut into 16 pieces approximately 3cm thick.
Place the buns onto a lightly oiled baking sheet, cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C /gas 4.
Brush the buns with the milk and bake for 20–25 minutes until risen and golden. Remove from the oven, brush with honey and allow to cool.
