Citrussy Chelsea buns
Fiori di Sicilia is a citrus extract that tastes of lemon, orange, bergamot and vanilla, with hints of liquorice – it's what gives these sticky chelsea buns a zingy edge
- Serves: 10 persons
- 250g mixed dried fruit and peel
- 1lemon, zested and juiced (you’ll need 2 tsp of zest and 3 tbsp of juice)
- 2tsp fiori di Sicilia
- 225ml whole milk, warmed
- 10g fast-action dried yeast
- 125g unsalted butter, softened, plus extra melted butter for brushing
- 500g strong white bread flour
- 135g caster sugar
- 1egg, plus 1 egg yolk, beaten
- 4tbsp marmalade, warmed
Step 1For the filling, mix together the dried fruit and peel, lemon juice, 1 tsp of lemon zest and 1 tsp of fiori di Sicilia. Whisk together the milk and yeast in a jug and leave somewhere warm for 10 minutes until frothy. Meanwhile, melt 75g of the butter over a low heat with the remaining fiori di Sicilia and lemon zest.
Step 2In the bowl of a stand mixer fitted with a dough hook, mix the flour with 70g of the sugar and 1 tsp of fine sea salt. Add the milk, melted butter mixture and beaten egg. Mix slowly to form a rough dough, then increase the speed for 5-6 minutes, kneading until the dough is smooth and elastic.
Step 3Brush with some melted butter, cover and prove for 1 hour in a warm place until doubled in size. Punch down, then roll out into a 40cm x 40cm square. Heat the oven to 180C/fan 160C/gas 4. Spread 50g of butter over the dough, then top with 65g of sugar and the filling. Roll tightly from the top edge downwards into a log, then slice into 10 large buns.
Step 4Arrange in a deep 20cm x 30cm baking tray lined with baking paper, cover with a tea towel and leave to prove for 30 minutes. Bake for 18-20 minutes or until golden. Cool on a rack and brush with warm marmalade.