Apple Walnut Chelsea Bun
This is a nice and easy sweet dough to make .
- 1 1/4 tsp dry active yeast
- 2/3 cup lukewarm milk
- 3 cups plain flour
- 1/4 cup caster sugar
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 125 grams unsalted butter, melted, cooled
- 1/4 cup desiccated coconut
Spiced butter filling
- 100 grams butter, softened
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup dried apricots, chopped into small pieces
- 1/2 cup walnuts, chopped
- 1/2 cup stewed apple, either homemade or store brought
Lemon drizzle icing
- 1 cup icing sugar
- 2 tsp boiling water
- Zest of one lemon and 2 Tbsp lemon juice
- In a bowl add yeast to luke warn water and leave for 5 minutes until bubbles appear
- In a stand mixer, with dough hook, add to the bowl flour, caster sugar, salt, eggs, lightly beaten cooled butter and coconut. Beat for one minute until combined. Increase to high and mix for 10 minutes or until the dough comes away from the sides of the bowl. Place in a lightly greased bowl, covered with glad wrap and in a warm place to rise for 1 hour , or doubled in size.
- Take dough out of bowl, knock down the dough and then roll the dough out 60cm x 25cm rectangle. Mix the brown sugar and cinnamon with the softened butter. Spread out onto the rolled out dough. Sprinkle the apple, apricot and walnuts on the spiced butter. Roll from the longest side, tightly into a log. Cut into 9 pieces. Place cut side down in a greased lined tin. Cover and allow to rise for 45 minutes.
- In the last 10 minutes before the dough has risen, preheat oven 160C fan forced. Bake for 30 minutes.
- When the chelsea bun is cooked, allow to cool in tin for 10 minutes. Remove the cooked bun still in the baking paper from tin and allow to cool completely on a cake rack.
- When cool ice with the lemon drizzle icing. Mix all the ingredients together until you have a smooth runny consistency. Drizzle over buns and allow to set.