CHELSEA BUNS
Servings: 8 people
Equipment
- 8 inch cake tin
- rolling pin
- grater
- mixing bowl
Ingredients
- Using half the basic dough
- 6 oz Mixed dried fruit e.g. sultanas, raisins, peel, glace cherries, cranberries
- ½ tsp Mixed Spice
- ¼ tsp Cinnamon
- 2 oz Grated Marzipan
- 2 oz brown sugar
- 2 oz butter
- Icing sugar or honey
Instructions
- Grease and flour tin
- Roll dough to 12 inch square
- Mix dried fruit and spices together
- ‘Butter’ the dough
- Sprinkle over the sugar
- Sprinkle over the fruit and spices
- Sprinkle over the grated Marzipan
- Roll as a Swiss Roll, sealing the edges
- Cut into approx. inch rounds
- Shape and arrange in tin
- Cover and leave to prove
- Bake for about 20-30 mins, you may need to cover if the fruit starts to get too brown
- Allow to cool slightly, remove from tin
- Mix icing sugar with water and pour over the buns or brush with warmed honey
- You can simply bake these on a tray, and if you would rather they were even, simply ‘round off’ each roll and place on baking tray, making sure all fruit and marzipan is sealed on the inside.