Chelsea-bun cake

By Hope Malau
31 August 2016

Make a Chelsea bun look amazing by turning it into a cake.

Serves: 6

Preparation: 25 min

Cooking: 40 min

200 ml (¾ c) milk

10 g yeast

60 ml (¼ c) castor sugar

870 ml (3½ c) flour

a pinch of salt

80 g butter

2 eggs

250 ml (1 c) sultanas

80 ml (? c) brown sugar

5 ml (1 t) cinnamon

zest and juice of 1 orange

375 ml (1½ c) icing sugar

Preheat the oven to 180 ºC. Grease and line a 20 cm cake tin.

  1. Whisk the milk, yeast and 10 ml (2 t) castor sugar in a jug. Set aside in a warm place for 10 minutes or until frothy.
  2. Sift the flour into a bowl. Stir in the remaining sugar and salt. Using your fingertips, rub 60 g butter into the flour until the mixture resembles fine breadcrumbs. Add the yeast mixture and eggs. Stir until combined. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth. Place in a greased bowl, cover with plastic and let it rest in a warm place for 50 minutes or until doubled in size.
  3. Combine the sultanas, brown sugar, cinnamon and orange zest in a bowl. Turn the dough out onto a floured surface and roll out to form a 36 cm x 30 cm rectangle. Spread 10 ml (2 t) of the remaining butter over the dough. Sprinkle the sultana mixture evenly over the butter and press with rolling pin.
  4. Slice the dough into 3 x 8 cm slices. Roll one strip and place in the centre of the baking tin. Take another dough slice and attach it to the end of the rolled dough. Continue with the remaining dough.
  5. Spread the remaining butter over the cake. Bake for 40 minutes or until golden brown and cooked through. Let it rest for 10 minutes then remove from the tin.
  6. Beat the icing sugar and orange juice until frosting forms. Spread over the cake and serve.

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