Category: Family Favourites

Custard Chelsea Buns

Makes: 8 Chelsea Buns
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 20 - 25 minutes
500 g Cake flour (4 x 250 ml / 4 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine
10 g Anchor Instant Yeast (1 packet)
125 ml Warm milk (½ cup)
80 ml Cold water (⅓ cup)
1   Large egg, beaten
125 ml Cooked custard (½ cup), custard must be fairly thick
5 ml Cinnamon (1 tsp)
60 ml  Sugar (4 tbsp)
75 g Raisins (125 ml / ½ cup)
200 g Sugar (250 ml / 1 cup)
125 ml Water (½ cup)
Glacé Icing:
250 ml Icing sugar (1 cup)
45 ml Water (3 tbsp)
  1. Mix all dry ingredients together and rub the margarine into the flour.  Add the Anchor Instant Yeast and mix.
  2. Mix milk, water and beaten egg together and add liquid to the dry ingredients to form soft  dough. Knead the dough well until smooth and elastic for about 10 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down and roll the dough into a rectangle of about 5 mm thick.
  5. Spread the cooled custard over the one half of the dough, sprinkle with cinnamon, sugar and  raisins. Fold the other half of the dough over the filling and cut into 8 equal strips, about 5 cm wide. Pick up the strip and twist twice and roll up into a spiral.
  6. Place each spiral onto a greased baking tray, cover with greased plastic and to rise in a warm place until double in volume, for 20 – 25 minutes.
  7. Brush with egg and bake in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes. Allow to cool for 5 minutes.
  8. To make the glaze, place the sugar and water in a saucepan and stir over low heat until slightly thickened.
  9. To make the glacé icing, mix the icing sugar and water together to a dripping consistency.
  10. Glaze the buns with sugar water, whilst still slightly warm. Leave to cool completely and drizzle the glacé icing over the Chelsea buns.