Iced Chelsea Buns Recipe
Cakes & Desserts
of 2 vote(s).
Individual fruit buns drizzled in soft icing. The secret to success is having the right container in which to bake the buns. Individual 10cm/4” poaching rings are ideal.
Oven temperature: 200 C / Gas mark 6
225g/8oz Glutafin Select Multipurpose Fibre Mix
1 ½ x 5ml tsp Dried yeast enclosed with mix
2 x 5ml tsp Skimmed milk powder
1 Lemon, grated zest of
175ml/6 fl oz Hand hot water
1 Medium egg
25g/1oz Butter (melted)
75g/3oz Mixed dried fruit
25g/ 1oz Soft brown sugar
1 x 5ml tsp Mixed spice
225g/ 8oz Icing sugar (sieved)
3 x 15ml tbsp Cold water
25g/ 1oz Toasted almonds
Glace cherries (halved)
1.Place the Fibre Mix into a medium sized mixing bowl with the yeast, milk powder and lemon zest. Mix together with a fork.
2.Add the water, egg and butter and mix together to make a runny dough. Combine filling ingredients and stir into bread mixture.
3.Spoon mixture between 6 individual poaching rings resting on a lined baking sheet. Cover with oiled cling film and leave to prove in a warm place for up to an hour or until the mixture has risen to the top of each container.
4.Remove film and bake until golden. Remove buns from the rings and leave to cool.
5.Prepare icing. Stir icing sugar into the water to make stiff smooth icing. Drizzle onto the cooled buns, sprinkle with the flaked almonds and top with a glace cherry on each bun. Serve once the icing has set.
Suitable for home freezing before icing. Seal in a freezer bag and freeze for up to 1 month. Defrost and ice before serving.