Chelsea Buns


Made with fresh yeast and two medium eggs, the spongy buttery dough has risen beautifully.


I’ve experimented a little with the filling. Apart from including a few chopped dried apricots with the usual sultanas and raisins, there’s crystallised ginger and the grated zest of a lemon.


A mixture of dark brown sugar, golden syrup, apricot jam, milk and butter has gone into the sticky pre-bake glaze.

The result is a slightly caramelised, slightly spicy, batch of pearl-sugar-sprinkled spirals of sweetness.

I am a happy baker.


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