Steenbergs Organic

Chelsea buns

One of Sophie's favourite recipes - always delicious.

Ingredients

• Enriched dough:
• ½tsp dry baker's yeast
• 250g organic strong white bread flour
• 1tsp Fairtrade light muscovado sugar
• 25g organic butter
• ½tsp Steenbergs Organic natural sea salt
• 1 free-range organic medium-sized egg
• 100ml organic milk
• Filling & topping:
• 2 pieces organic crystallized stem ginger, chopped finely
• 50g organic raisins
• 50g organic sultanas
• 50g Fairtade light muscovado sugar
• 1tsp Steenberg organic mixed spice
• 15g butter, melted
• Lemon glaze:
• 1tbsp stem ginger syrup
• 10g Fairtrade organic muscovado sugar
• ½ lemon, squeezed for juice

Instructions

1. Put the enriched dough ingredients into breadmaker. Set programme to dough. Grease a 23cm square cake tin.
2. Mix the filling & topping ingredients together, keeping back the melted butter. When the programme has completed, tip out the dough onto a lightly floured board and punch it to deflate the dough.
3. Knead the dough lightly and roll out into an oblong 26cm x 26cm. Brush the dough with the melted butter. Spread the fruit mixture on top.
4. Roll up the dough from the long edge then cut into 2.5cm slices. Arrange these on the cake tin. Cover with cling film and allow these to rise in warm place for 45 minutes.
5. Preheat oven to 200°C. Bake the buns in the oven for 20 minutes, then lower setting to 180°C and bake for a further 5 - 10 minutes until risen and deep golden.
6. During final bake, mix together lemon glaze ingredients.
7. When the buns are cooked, transfer them to a wire rack and brush with glaze. Leave to cool.

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