Spiced apple Chelsea buns
serves
8
Spiced Apple Chelsea Buns
Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.
Ingredients (15)
- 7g sachet dried instant yeast
- 1/2 cup (125ml) milk, warmed
- 1 1/2 tbs caster sugar
- 2 1/2 cups (375g) plain flour, sifted
- 225g unsalted butter, cut into pieces
- Finely grated zest of 1 lemon, plus 1 tsp lemon juice
- 1 tsp mixed spice
- 1 egg, lightly beaten
- 1/2 firmly packed cup (125g) brown sugar
- 1 cup (170g) grated Granny Smith apple
- 80g goat’s cheese
- 1 1/2 tsp ground cinnamon
- 1/3 cup (50g) pine nuts, toasted
- 1/3 cup (120g) honey
- 1 vanilla bean, split, seeds scraped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine the yeast, milk, 1 tsp caster sugar and 1 tbs flour in a bowl. Set aside for 10 minutes or until frothy.
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2.Rub 125g butter into remaining flour until crumbs form. Stir in zest, mixed spice, remaining sugar and a pinch of salt. Make a well in the centre, add egg and yeast mixture. Stir to combine. Turn out onto a floured surface and knead until smooth and elastic. Place in an oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.
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3.Preheat oven to 210°C. Grease a 20cm x 30cm baking dish. Combine brown sugar and remaining 100g butter in a bowl. Knock back dough. Roll out on a floured surface until 40cm x 20cm. Brush with butter, leaving a 1cm gap on long edges. Sprinkle with apple, cheese, cinnamon and pine nuts. Roll up from long edge and cut into 8 pieces. Place buns close together on tray, seams facing in, and flatten slightly.
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4.Cover and set aside for 30 minutes or until slightly risen. Bake for 20 minutes or until golden.
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5.Meanwhile, to make glaze, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat. Bring to a simmer.
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6.Remove from heat and cool slightly. Brush glaze over hot buns to serve.
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