Rolled Currant Buns
2 hours 40 minutes
These delicious buns, also called Chelsea buns, look quite dramatic but are very straightforward to make. They will be a big hit with your kids!
Tracey Jarvis
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Ingredients
Serves: 16
- Buns
- 2 (7g) packets dried yeast
- 1 teaspoon caster sugar
- 170ml warm milk
- 3 1/2 cups (440g) plain flour
- 1/2 teaspoon salt
- 50g caster sugar
- 50g margarine
- 2 eggs
- Filling
- 25g margarine, melted
- 50g caster sugar
- 1 teaspoon mixed spice
- 100g currants
- Glaze
- 2 tablespoons milk
- 2 tablespoons water
- 25g caster sugar
Directions
Preparation:20min ›
Cook:20min ›
Extra time:2hours rising ›
Ready in:2hours40min
- Mix yeast, sugar and milk in a jug and leave in a warm place until frothy.
- Mix flour salt and caster sugar in a bowl, beat in the margarine, eggs and yeast mixture. Mix well and then knead until smooth and elastic.
- Place dough in an oiled bag and leave in a warm place until doubled in size. Knead again and roll out 40-50cm square.
- Brush with melted margarine, sprinkle with sugar, mixed spice and currants, and roll up. Cut the roll into 16 buns and set on a greased baking tray. Leave to double in size again. When doubled in size bake for 20 minutes at 180C.
- To glaze, dissolve the sugar in the milk and water, simmer for 2 minutes, then brush over the hot buns and allow to cool.
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