These snail buns with dried fruit, which appeared in the 17th century in London, at the Chelsea Bun House, immediately became dearly loved by the British. And to this day, their smell from bakeries in the morning makes many women forget about the diets …
It is necessary
- For the test:
- - 200 ml of warm milk;
- - 440 g of premium flour;
- - 1 large egg;
- - 50 g butter;
- - 75 g of sugar;
- - 1 tsp fast-acting yeast;
- - 1, 5 tsp fine salt.
- For filling:
- - 140 g of dried fruits (raisins and some cranberries are perfect);
- - 20 g butter;
- - 1 tsp cinnamon;
- - 50 g of light brown sugar;
- - 25 g of candied fruits.
- For glaze (optional):
- - 2 tbsp. water;
- - 2 tbsp. lemon juice;
- - icing sugar.
Instructions
Step 1
Sift the flour with salt, sugar and yeast into a large bowl. Thoroughly mix the egg with lukewarm milk and add a little to the flour mixture, kneading the dough. Knead the resulting mass for 10 minutes, then put it in a greased container, cover with a towel and leave to rise for 1, 5 hours.
Step 2
We knead the dough that has come up and roll it into a layer. Lubricate it with butter, sprinkle with sugar, candied fruits, dried fruits (if you take large ones, for example prunes, cut into pieces). We roll the rectangle into a roll, cut into pieces.
Step 3
Grease the baking dish with butter. We spread the wheels into it, leaving small gaps between them. Cover with a towel and leave to rise in a warm place for about 40 minutes. In the meantime, preheat the oven to 200 ° C.
Step 4
We send the increased buns to the oven for 20 minutes, until browning. If desired, finished products can be glazed with powdered sugar, lemon juice and water. Enjoy your tea!
