Orange and maple Chelsea buns
Best enjoyed warm and sticky from the oven.
MAKES 12
PREPARATION TIME 30 minutes, plus cooling and rising
COOKING TIME about 25 minutes
● 225ml milk
● 15g fresh yeast or 7g dried or fast-action dried yeast
● 40g caster sugar, plus extra to sprinkle
● 450g strong plain flour, plus extra to dust
● ½tsp ground cinnamon 85g butter, diced Grated zest 3 oranges 1 medium egg
● Oil, to grease
● 40g light muscovado sugar ½tsp mixed spice
● 50g currants
● 50g raisins
2-3tbsp maple syrup 1 Heat the milk until just scalded. Leave to cool slightly until warm.
2 If using fresh or dried yeast, mix with a little of the milk and 1tsp of the caster sugar. Leave for 5-10min, until frothy.
3 Sift flour and cinnamon into a large bowl. Stir in 1tsp salt and the fast-action dried yeast, if using. Rub in ½ the butter, then stir in the caster sugar and the zest of 2 oranges. Make a well in the centre.
4 Beat the egg with the warm milk and pour into the well along with the yeast mixture, if using. Mix until combined, then turn out on to a lightly floured work surface. Knead for about 10min, until smooth and elastic. Alternatively, use the dough hook on a food mixer for 2min on slow speed, then 7min on medium speed. Place dough in a clean, lightly oiled bowl, cover with a tea towel and leave to rise for 1½-2hr, until the dough is doubled in size.
5 Mix together the remaining butter with the muscovado sugar, zest of the third orange and mixed spice.
6 Heat the oven to 200°C (180°C fan) mark 6. Knock back the dough, then roll it out into a 30cm square. Spread the butter and sugar mixture on to the dough. Sprinkle with the currants and raisins and then tightly roll it up into a Swiss roll shape. Cut into slices at 2cm intervals and place, cut side up, in a lightly greased 25 x 40cm roasting tin that’s about 2.5cm deep.
7 Cover the buns with a tea towel and leave to prove for 15min. Sprinkle with sugar. Bake for 20-25min, until risen and golden. While still warm, brush with maple syrup. Cool on a wire rack.