The original Chelsea Bun was made at The Bun House, Chelsea, hence its name. These Chelsea buns are extra decadent, as they're packed full of juicy sultanas, hazelnuts and sweet Medjool dates.
Hazelnut and Medjool Date Chelsea BunsPreparation time 20 mins plus 2hrs proving Baking time 25 mins Makes 12 Ingredients:
- 500g strong white flour
- 1 tsp salt
- 7g sachet of dried yeast
- 40g cold unsalted butter and an additional 40g melted butter
- 50g caster sugar
- ½ tsp mixed spice
- 100ml tepid water
- Zest and juice of 1 large orange
- 2 x large eggs
- 80g pitted Medjool dates roughly chopped
- 50g sultanas
- 50g blanched and chopped hazelnuts
- 60g soft light brown sugar
- 50g icing sugar and juice from the orange with added water to make up to 75 ml.
- Preheat the oven to 180˚C/160˚C fan/gas mark 5. Line the base of a 20x28cm rectangular tin with silicone baking parchment.
- In a large bowl mix together the flour, salt, yeast, caster sugar and mixed spice until combined. Rub in the cold butter using the tips of your fingers. In a separate bowl whisk together the 2 eggs with 100ml of tepid water. Using a knife make a well in the middle of the flour mixture, pour in the egg and water mixture and gently bring the flour in with the knife until you can use your hand to mould a cohesive dough.
- Remove the dough onto a lightly floured surface and knead for 10 mins by hand, or in a mixer with a dough hook attached, until you have a silky smooth dough. Transfer to a greased bowl, cover with clingfilm and leave in a warm, draft free place to prove until it has doubled in size. This should take approximately 1 hour.
- Meanwhile mix together the chopped dates, sultanas, brown sugar, hazelnuts and orange zest with the melted butter for the filling.
- After proving knock back the dough (punch all the air out) and roll it out into a 20x30cm rectangle. Sprinkle the filling over the top leaving a 5cm gap along one of the long sides of the dough. Start rolling the dough and filling from the long side towards the gap so it ends up looking like a Swiss roll.
- Using a sharp knife cut the roll into 12 pieces and place cut side face up into the prepared tin. Cover with greased clingfilm and place in a warm area to prove a second time until the pieces are touching each other, this should take about 1 hour.
- Bake in the preheated oven for 30 mins until the dough is a nice golden brown.
- To glaze, in a small pan dissolve the icing sugar in 75ml liquid made up of the juice of the zested orange topped up with water. Stir over a low heat for about 5 mins until syrupy and brush the tops of the buns just after removing from the oven. Pull apart and enjoy!
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