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Chelsea buns with cardomom and pistachio

This is a new twist on an old favourite. The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea. Unfortunately, the Bun house was demolished in 1839.

This recipe is great to make with children. It teaches them how to make an enriched, flavoured bread dough and how to roll the dough out to create a beautiful classic Chelsea bun. It makes a great snack and freezes well.

Ingredients

50g unsalted butter, diced (or non-dairy spread)

450g strong white bread flour, plus extra for dusting

½  tsp salt (3g)

7g sachet fast-action dried yeast

25g golden caster sugar

1 medium egg

225ml warm Oat Drink

2 tsp clear honey

2 tbsp roughly chopped shelled pistachios

For the filling

50g butter, softened (or non-dairy spread)

1 tsp roughly crushed cardamom seeds

50g sultanas

50g currants

30g light muscovado sugar

Method

Grease a deep, 23cm square tin.

Sift the flour and salt into a large bowl. Rub in the butter/non-dairy spread until it resembles fine crumbs, then stir in the dried yeast.

In another bowl, whisk the sugar and egg together. Add to the dry ingredients with all but 2 tablespoons Oat Drink. Mix to a soft dough, adding the remaining milk, if needed.

Turn out onto a lightly floured surface and knead the dough for at least 10 minutes, until it feels smooth and elastic. Put the dough in a lightly greased bowl, cover with cling film and leave in a warm place to rise for about 1 hour or until doubled in size.

Gently punch the dough in the bowl to ‘knock back’ or de-gass the dough. Place the dough on a floured surface and, using a rolling pin, roll out into a rectangle about 25cm x 35cm.

Mix the filling ingredients together. Spread the butter/non-dairy spread over the dough, then scatter over the cardamom, fruit and sugar. Roll up like a Swiss roll from the long end and cut into 9 rounds. Arrange in the tin, cut-side down; 3 to a row. Cover with lightly greased cling film and put in a warm place for 45 minutes, until well risen.

Preheat the oven to 200°C/fan180°C/gas 6. Bake the buns for 25-30 minutes or until golden. Remove from the oven and brush with the honey and sprinkle with the pistachios. Cool in the tin for about 10 minutes, then eat warm or transfer to a wire rack to cool completely.