Chelsea Fruit Buns
Chelsea Fruit Buns
Serves: Serves 9
Prep Time: 25 Minutes plus approximately 2 hours rising time
Ingredients
- Ingredients for the dough:
- 300g bread flour white
- 1 x 7g sachet dried yeast
- 2 teaspoons SPLENDA® Granular
- 125mL warm milk
- 750g butter, melted
- 1 egg, beaten
- Ingredients for the filling:
- 50g butter, melted
- 150g mixed dried fruit
- Ingredients for the glaze:
- 1 teaspoon milk
- 2 teaspoons maple syrup
- 1 teaspoon SPLENDA® Granular
Method
Lightly grease a 20cm square baking tin.
Put the flour and yeast into a large bowl.
Stir the SPLENDA® Granular into the milk and add to the bowl with the flour and yeast. Also add the butter and the beaten egg. Mix to a stiff dough.
Turn out onto a floured work surface and knead for 3-4 minutes. Return to the bowl, cover and leave in a warm place for about an hour until doubled in size.
Knead the dough again for 1-2 minutes then roll into an oblong approx 30cmx20cm. Brush with melted butter and sprinkle the dried fruit on top. Roll up from the longest side and slice into 9 rounds. Place the rounds; cut side up in the tin and leave to rise until doubled in size (approximately 2 hours).
Preheat the oven to 190C.
Bake for 15-20 minutes until golden. Mix the glaze ingredients together and brush over the warm buns. Leave in the tin to cool.
Tips
These buns are best eaten the same day, but try warming them in the oven for 5 minutes to refresh if eating them the following day.
Nutritional Information
Per serve
| Fat | 13 | g |
| Carbohydrate | 40 | g |
| Energy | 1256 | kj (299cal) |
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