المكونات

  • Bread flour 500g
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Salted Butter 160g
  • Instant dried yeast 10g
  • SpinneysFOOD Extra Fine Caster Sugar 30g
  • SpinneysFOOD Full-Fat Milk 200ml
  • SpinneysFOOD Organic Free-Range Egg 1, large
  • SpinneysFOOD Raw Sugar 50g
  • Sultanas, raisins or a mix 120g
  • Apple purée 40g
  • SpinneysFOOD Fine Cinnamon ½ tbsp
  • Allspice ¼ tsp, ground
  • Nutmeg ¼ tsp, freshly grated
  • Mace ¼ tsp, ground
  • Cloves A pinch, ground
  • SpinneysFOOD Fine Coriander A pinch
  • SpinneysFOOD Fine Ginger A pinch
  • SpinneysFOOD Organic Natural Honey 60g
  • SpinneysFOOD Super Fine Icing Sugar 120g
  • SpinneysFOOD Bottled Drinking Water 3 tbsp

Nutrition (Per serving)

  • سعرات حرارية 372
  • دهون 11.9g
  • المشبعة 7.3g
  • بروتين 6.7g
  • الكربوهيدرات 60g
  • السكريات 28.2g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

لفائف تشيلسي ساخنة مزيّنة بعلامة صليب

British 20 Mins Prep · 25 Mins Cook

  1. In a large bowl, combine the flour and salt. Rub in 60g butter and yeast. Stir in the caster sugar. Gently heat the milk until lukewarm. Beat the egg. Create a well in the middle of the flour mixture then pour in the lukewarm milk and beaten egg. Mix until a soft dough forms.
  2. Transfer to a floured surface. Knead the dough until it becomes smooth and elastic. Shape it into a round and place it in a large oiled bowl. Cover the bowl with a sheet of oiled cling film. Allow it to rest in a warm place for 1-1½ hours, or until it doubles in size and the dough feels puffy.
  3. To make the filling, cream 100g butter and the raw sugar together in a clean bowl. In another bowl, combine the sultanas, raisins, apple purée and spices.
  4. Lightly grease a 20cm x 30cm roasting tin.
  5. Tip the proofed dough out on a clean surface and gently punch it down to release the air. Knead for an additional 2-3 minutes until it’s smooth. Roll out the dough into a 30cm square. Spread the butter-sugar mixture evenly over the dough. Fold it in half and roll it out again into a 30cm square. Spread the fruit mixture evenly, then roll up the dough with the seam facing down.
  6. Cut the rolled dough into 12 pieces. Arrange them, cut side up, in the roasting tin. Make sure the pieces are touching. Cover the tin with oiled cling film or a proving bag and allow it to rise for approx. 30 minutes.
  7. Meanwhile, preheat the oven to 220°C, gas mark 7.
  8. Bake the buns for 25 minutes. After 15 minutes, loosely cover the buns with a sheet of aluminium foil to prevent them from over-browning.
  9. Warm the honey in the microwave for 20 seconds then brush over the buns to glaze them.
  10. In a small bowl, mix the icing sugar with the water to form a paste. Place the icing mixture into a piping bag and pipe across each bun to form the cross shape.
  11. Serve the hot cross buns while warm.

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