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Chelsea Buns - traditional currant or chocolate varieties

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan makes 6
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Prep Time 3 hours
Cook Time 20 minutes
Servings: 6
Course: tea time
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 150 ml dairy-free milk
  • 50 g dairy-free margarine
  • 260 g strong bread flour
  • 1/2 tsp salt
  • 3 g or 1 tsp dried yeast
  • 50 g caster sugar
  • for the filling:
  • 50 g dairy-free margarine
  • 10 g golden syrup
  • 25 g soft brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 50 g chocolate chips OR
  • 50 g currants or a mixture of the two

Method
 

  1. Melt the margarine into the milk (don’t make it more than tepid though)
  2. Place the flour, salt, yeast, spice and caster sugar in a bowl and pour in the warmed milk and margarine mixture.
  3. Bring to a dough and knead until smooth and bounces back when you press a finger onto the surface.
  4. Place in an oiled bowl, cover and leave to double in size in a warm place.
  5. Mix together the filling
  6. Roll out the dough to a rectangle 30cm wide by 20 cm tall
  7. Spread the filling over the entire rolled out dough and scatter with your choice of currants or chocolate chips (or I cover 10cm with currants and the remaining 20cm with chocolate chips so we end up with 2 currant Chelsea buns and 2 Chocolate chip Chelsea Buns
  8. Roll up from the long side and then slice into 6 5cm pieces
  9. Place well spaced on a lined baking tray and then cover the leave to rise for 30 minutes
  10. Preheat the oven to 190 degrees or 180 degrees fan
  11. Bake for 20-25 minutes until well risen and golden

Notes

These are best eaten fresh but you can also warm them up in the oven or for 20 seconds in the microwave to make them lovely and soft