Sourdough Chelsea Buns

In the current COVID climate, where it's proved impossible to get hold of yeast for weeks, my 3 year old sourdough starter has really come into it's own!

As well as getting us through between grocery deliveries by enabling us to make loaves of sourdough bread,  I have also begun experimenting with other recipes.

As the sourdough scones turned out exceptionally well,  I decided to try sourdough Chelsea buns.

They too taste great! Here's the recipe:

Ingredients:

100ml water
60ml milk
40g butter
1 egg
75g sourdough starter
150g strong white flour
150g plain flour
1 tsp sugar
Half tsp salt

For the filling:
100g mixed dried fruit or sultanas
1 tsp mixed spice (see this recipe to make your own)
30g brown sugar
15g butter

I also had some cinnamon sugar so added a teaspoon of that too.

Method:
1. I use a bread maker to make my dough on an enriched dough setting but you can knead by hand or use a dough hook on a stand mixer if you prefer. The enriched dough setting allows for an hour and a half rise time. So if you are kneading by hand or stand mixer, remember to allow enough time for the dough to rise.

2. Roll out the dough on a floured surface into a rectangle shape. Approximate size of the rectangle should be 10inch x 12 inch.

3. Melt 15g butter. This can be done in 10 second bursts in the microwave or in a small saucepan on the hob. Brush the butter over your rectangular shaped dough.

4. Mix together the 100g dried fruit and 30g brown sugar along with the mixed spice.

5. Spread this over the dough. Roll the dough up from the long edge. Carefully cut into slices.

6. Grease a baking tin (one with a high edge rather than a flat tray) and arrange the slices in it leaving slight gaps between.

7. Leave to prove at room temperature.  This may take several hours until doubled in size.

8. Preheat the oven to 220 c. Bake for around 16-18 minutes or until golden brown.

If you like these sweeter, once they have cooled, you can drizzle with icing made from icing sugar and water.