Caramel Chelsea Rolls
My husbands favourite danish! A chelsea bun. However this cheeky little roll has the addition of a delicious caramel sauce. Its like a sticky bun meets chelsea bun. Caramel makes every sweet taste better.
1/2 Cup Warm Full Fat Milk (44c)
1 Sachet of Active Yeast
1/4 Cup Brown Sugar
1 Egg plus 1 Egg Yolk
1/4 Cup Butter (Melted)
2 Cups Bread Flour
Sprinkle of Salt
1/4 Cup Butter (Room Temperature)
100g Mixed Fruit
2tsp Mixed Spice
25g Brown Sugar
1/2cup Brown Sugar
150g Icing Sugar
- Firstly, its time to make the dough. Over a medium heat, bring the milk to a medium heat. A thermometer is useful here. You want it to be around 44c. Once it reaches that temperature, add the yeast and allow to sit.
- Now, melt your butter and add the sugar, eggs all together.
- Add the butter sugar mix to the milk and combine.
- If you have a mixer with a dough hook, that comes in really handy now! Into your mixer, add the wet mixture and tip in the flour and salt. Turn the mixer onto a medium speed and it will knead and beat the mixture for you and save you from kneading by hand. Leave it kneading for about 5 minutes.
- Once finished, add the dough into a well oiled bowl large enough to allow the mix to double in size. Cover it with clingfilm and a tea towel and leave in a warm area to prove.
- Whilst the dough proves, make the filling. Combine the sugar, fruit and mixed spice and mix together. Leave to one side.
- After the dough has doubles in size (1-3 hours) remove from the bowl onto a floured surface or baking paper. Roll out into a large rectangle approximately 3/4cm thick.
- Next, spread the room temperature butter over the dough and sprinkle the fruit mix over the flattened dough. Drizzle the caramel over the fruit and roll.
- Cut 3inch sections and place each slice into a muffin tin and cover again for 20 minutes. Allowing to rise a little again.
- Bake in the oven at 180c/350f for 15/20 minutes.
- Lastly, mix the icing sugar and water then pour or drizzle over the buns.