Chelsea Cinnamon Twist Buns
This recipe is a bit of a mad invention of mine. I wanted to combine the lovely fruity filling of a traditional Chelsea Bun, with the fun method of Richard Bertinet's Cinnamon Twist Buns. So I had a little play around and found that THIS is the best way to combine the two together! A perfect bake to rustle up or have ready in the freezer to bake fresh on Christmas morning!
Ingredients for the dough:
200ml full fat milk
600g strong bread flour
7g dried yeast
50g caster sugar
2 tsp salt
200g butter, softened
For the filling:
150g butter, softened
250g light soft brown sugar
2 tsp cinnamon
zest of 1 orange/lemon
75g dried apricots
For the glaze:
Splash of water
1. To make the dough, put the milk and eggs into the bowl of a food mixer then add the flour. Put the yeast on one side of the bowl. Then put the sugar, salt and butter on the other side. Mix on a slow speed for 4 minutes. Turn it up to a medium speed for 10-12 minutes until a smooth soft dough forms.
2. Form the dough into a ball and place in a clean bowl. Cover and leave for 45 minutes to prove.
3. For the filling, combine the butter, sugar, cinnamon, zest, apricots and sultanas.
4. Once the dough has finished proving, knock it back and roll out into a rectangle roughly 30cm high and 1m wide. Spread the cinnamon sugar filling over the dough.
5. Fold the top third of the rectangle down over the middle and then fold the bottom third up to cover the middle. Divide into 3.5cm slices. Cut each strip into 3 and plait. Roll the plait up from the top down and place in a greased 12 hole muffin tray. Leave to prove for half an hour.
6. Preheat the oven to 180. Bake for for 15-20 minutes until golden brown. Remove from the oven and leave to cool.
7. To make the glaze, put 1 tbsp of Apricot jam in a small pan with a splash of water and warm through. Once the buns have cooled a little, brush each bun with the glaze.