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Blueberry, chocolate & raisin Chelsea buns
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450g strong white bread flour, plus extra for dusting
7g sachet fast action dried yeast
50g caster sugar
275g full fat milk, warmed
1 British Blacktail Large Free Range Egg
125g Waitrose Duchy Organic Blueberries
100g Sun-Maid California Raisins
100g dark chocolate, finely chopped
50g icing sugar
3 tbsp clear honey
1. Put 50g butter and flour in a large bowl with a pinch of salt. Rub the butter into the flour until incorporated. Stir in the yeast and sugar. Mix the warm milk with the egg and pour into the flour. Mix well, then tip out onto a floured surface and knead for about 6-8 minutes until soft and stretchy. Shape into a ball and place in a covered, lightly oiled bowl. Leave in a warm place to prove, until it has doubled in size (about 1 hour 30 minutes-2 hours).
2. Roll the dough on a floured surface into a rectangle about 30x40cm, then spread the remaining 30g butter over the dough. Scatter over the blueberries, raisins and chopped chocolate.
3. Line a baking tray about 20x30cm with baking parchment. Roll up the dough tightly from the longest side into a cylinder. Cut into 12 equal pieces with a sharp knife. Arrange cut-side up on the prepared tray, not quite touching one another. Cover and set aside for another 30 minutes. Preheat the oven to 180°C, gas mark 4.
4. Bake for 20-22 minutes until golden. Mix the icing sugar with just enough water to make a thick paste. Leave the buns to cool for a few minutes, then brush with the honey and drizzle over the icing.
Typical values per serving:
This recipe was first published in November 2020.
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