These are the original Edmonds Chelsea Buns which are more like Pinwheel Scones than the soft bun texture we might expect.
¼ cup warm water
½ tsp sugar
2 tsp Edmonds active yeast
3½ cups Edmonds high grade flour
1 tsp salt
1 Tbsp sugar
¾ cup warm milk
3 Tbsp melted butter
50g butter, softened
½ cup brown sugar
1 cup mixed fruit
1 tsp cinnamon
½ tsp mixed spice
1 Tbsp sugar
1 Tbsp water
1 tsp gelatine
1. Place warm water and first measure of sugar in a small bowl. Stir to dissolve sugar.
2. Sprinkle yeast over and leave for 10 minutes or until frothy.
3. Combine 3 cups of the flour and salt in a large bowl. Stir in second measure of sugar. Set the remaining ½ cup flour aside.
4. Make a well in the centre of dry ingredients. Pour in milk, butter and frothy yeast mixture. Beat with a wooden spoon until mixture forms a ball, adding more flour if necessary.
5. Turn out onto a lightly floured surface. Knead dough until smooth and elastic. Lightly brush bowl with oil. Place dough in bowl. Lightly brush with oil. Leave in a warm place until doubled in size.
6. Punch dough down in the centre. Lightly knead then roll dough out to a 30 × 25cm rectangle. Spread dough with filling. Roll up like a sponge roll and using string or a knife, cut into 12 even sized pieces.
7. Arrange in a greased 25cm sponge sandwich tin, nine around outside edge and three in the centre. Cover and leave in a warm place until double in size.
8. Bake at 190˚C for 25 minutes or until golden. Brush with glaze while hot.