Chelsea Bun Loaf

Chelsea buns are one of those iconic British bakes. Instead of laying them alongside each other in a tin in the traditional manner, this length of rolled dough is cut most of the way through then spread out side ways in an alternating arrangement to produce a loaf. It is still equally as fun to tear off a bun to have with a cup of tea.

Recipe - Makes 1 loaf

For the dough:

• 300g strong white bread flour
• 5g fast action dried yeast
• 4g salt
• 25g butter, diced
• 1/2 egg, beaten
• 200ml milk

For the fruit:

• 1/2 tbsp butter, melted
• 50g caster sugar
• 50g raisins
• 50g sultanas
• 50g currants

For the glaze:

• 1 tbsp caster sugar
• 1/2 tbsp water

Put the flour in a large bowl and tip the yeast to one side and salt to the other. Add the butter to the middle, followed by the egg then enough milk to bring the mix to a soft and sticky dough. Turn out onto a work surface and knead for 10 minutes to elastic. Place the dough in a bowl and cover with clingfilm. Leave in a warm place to rise for 1 hour to doubled.

Once risen, carefully tip the dough onto a lightly floured surface and roll out to a rectangle approximately 30cm long and 20cm high. Brush with melted butter and sprinkle over the sugar, then the fruit, leaving a 1cm border at the bottom, parallel to the long side. Roll up into a sausage to enclose the fruit using the long edge. Trim the ends.

Lift the length of dough onto a baking tray lined with baking paper. Use a serrated knife to cut at 2cm intervals through the dough leaving the very bottom attached. Gently pull each piece out to alternate sides and lay on each other at 45 degrees. Place the tray inside a large plastic bag and leave to rise in a warm place for 30 minutes or until the dough springs back when pressed lightly.

Preheat the oven to 200C. When rise, bake the loaf for 20 minutes, or until brown. Meanwhile, mix the sugar and water together in a bowl. Brush over the warm loaf once removed from the oven and transfer it to a wire rack to cool.