Foodie Friday: Armagnac Prune Chelsea Buns

Chelsea_bun(Makes 8)

100ml semi-skimmed milk
40g unsalted butter, plus extra for greasing
1/2 x 500g pack crusty white bread mix
1 medium egg
Plain flour, for dusting
50g seedless raisins
50g Agen prunes with Armagnac, chopped (or any plain prunes soaked in 1 tbsp Armagnac)
50g glacé cherry halves, chopped
40g dark brown soft sugar
1 tsp ground mixed spice
1 tbsp clear honey

1. Warm the milk and half the butter in a pan until the butter is melted. Let cool to lukewarm. Tip the bread mix into a bowl, then add the milk mixture along with the egg. Mix to form a soft dough.
2. Lightly flour your work surface and knead the dough for 5 minutes. Return to the bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size.
3. Meanwhile, grease and line a deep 18cm round loose-bottomed cake tin. In a bowl, mix together the raisins, prunes, cherries, sugar and mixed spice. Set aside.
4. Melt the remaining butter. Roll out the dough to a 25cm square and brush with the melted butter. Sprinkle the fruit mixture on top, then roll up into a sausage shape.
5. Cut the dough into 8 rounds. Place cut-side up in the tin. Cover with a clean tea towel and leave in a warm place for 45 minutes. Preheat the oven to 190C, fan 170C, gas 5.
6. Bake for 15 minutes until golden (cover with foil after 10 minutes if too brown). Cool in the tin for 3-4 minutes, then brush all over with the honey.


1 Response to “Foodie Friday: Armagnac Prune Chelsea Buns”

  1. 1 Ema Jones July 18, 2014 at 1:47 pm

    I can’t wait to whip up a batch of these. Thanks for sharing.
    I made Healthy Cracker Chocolate Chips Muffins

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