The Australian Women’s Weekly Food Magazine
CHELSEA BUNS
PREP + COOK TIME 1 HOUR 30 MINUTES (+ PROVING & COOLING) MAKES 12
1 tablespoon (14g) dry yeast
1 teaspoon caster sugar
3 cups (560g) plain flour
1½ cups (375ml) warm milk
½ teaspoon ground cinnamon
½ teaspoon mixed spice
¼ teaspoon ground nutmeg
2 teaspoons finely grated orange rind
1 tablespoon caster sugar, extra
1 egg, beaten lightly
45g butter, melted
15g butter, melted, extra
2 tablespoons raspberry jam
½ cup (75g) dried currants
¼ cup (55g) firmly packed light brown sugar
½ cup (60g) coarsely chopped toasted pecans
3 teaspoons warmed honey
COFFEE ICING
1½ cups (240g) icing sugar
15g butter, melted
2 tablespoons warm milk
3 teaspoons instant coffee granules
1 Combine yeast, caster sugar, 1 tablespoon of the flour and the warm milk in a small bowl. Cover; stand in a warm place for 10 minutes or until frothy.
2 Combine remaining sifted flour, spices, rind and extra caster sugar in a large bowl. Stir in egg, butter and yeast mixture; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover; stand in a warm place for 1 hour or until doubled in size.
3 Grease two deep 22cm round cake pans.
4 Turn dough out onto a floured surface; knead for 1 minute. Roll dough into a 23cm x 36cm rectangle. Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar and nuts, leaving a 2cm border all around.
5 Roll dough up firmly from long side like a swiss roll. Cut dough evenly into 12 pieces; position six pieces, cut-side up, in each pan. Cover; stand in a warm place for 30 minutes or until risen slightly.
6 Meanwhile, preheat oven to 200°C/ 180°C fan.
7 Bake buns for 30 minutes or until golden brown.
8 Make coffee icing. Turn buns, top-side up, onto a wire rack.
Brush hot buns with honey, drizzle with coffee icing; cool.
COFFEE ICING
Sift icing sugar into small bowl. stir in butter, milk and coffee until smooth.