Chelsea Buns

Using the White Rice Bread Mix. These make a wonderful treat, best served warm from the oven. They are a bit messy to make because the dough is very soft. But if you don’t mind getting your hands really dirty then they are well worth the effort.

Filling
50g butter (or margarine)
¼ c brown sugar
1 ½ c mixed dried fruit
1 tsp cinnamon
½ tsp mixed spice
Cream the butter and sugar. Stir in the fruit and spices.

Glaze
2 Tbs sugar
2 Tbs water
Put into a small saucepan. Boil gently until the sugar dissolves and it slightly thickens.

Make up the Bread Mix following the cooking instructions on the packet. Turn out ¾ of the dough onto a sheet of oiled gladwrap (hint: have cooking oil in a dish to keep dipping your hands into, the dough is easier to handle if your hands are oily). Place another sheet of gladwrap on top. Roll the dough out to a 30 x 25 cm rectangle. Remove the top sheet of gladwrap and sprinkle the dough with the Filling. Roll up like a sponge roll, using the gladwrap to help, because remember the dough is very soft. Using and oiled knife, cut the roll into 15 even-sized pieces. You may need to gently shape the buns to make sure that they are round. Arrange them in a rectangle on a greased and floured baking tray (3 buns by 5), leaving approximately 2cm between the buns. Leave them in a warm place to rise, for 30 minutes. Bake at 190°C for 15 minutes. Brush with glaze while hot. Serve warm, straight from the oven or pop them in the microwave for 25-30 seconds.

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