Buttery Rose Geranium Chelsea Buns with Sticky Icing
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
Most days I dream of sitting in a quiet place with a hot cup of coffee, a good book and a tray of these sweet buttery buns.
You have been warned these are addictive and the tendency to take you to dreamland more often than not..
1 teaspoon salt
2 tablespoons sugar
225g butter salted
2 eggs lightly whisked
85g brown sugar
1 tablespoon cinnamon
85g butter melted
1 apple (Diced and cooked in a little water over medium flame until soft. Cool and drain off excess water)
Rose geranium as desired, I just used the leaves if you don’t have the flowers
1/3 cup cream cheese
1 cup pure icing sugar
Heat the milk until lukewarm. Pour over the yeast and allow to sit.
In a medium bowl place the flour, salt, sugar and toss until combined. Then rub the butter in the flour, you want to coat the flour in butter as this stops the gluten from activating. Make a well in the centre of the flour and pour in the yeast mixture and the eggs. Mix with your fingers, until the dough comes together. Knead lightly for 2 - 3 minutes (you just want to bring the dough together and you also don’t want to over work the dough). Place back into the lightly floured bowl and cover with a tea towel. Allow to rise in a warm place for approximately 1 hour. Punch down the dough lightly and roll out on a lightly floured surface.
In a small bowl mix the brown sugar with the cinnamon, spread the melted butter over the rolled out dough, and then sprinkle the sugar mixture on top, add the rose geranium leaves and apple.
Roll the dough up like a jam roll, then slice across and place on a pre-lined baking dish, you want them close together but still room to prove, allow to sit for another 15-20 minutes so the dough recovers its spring. Whilst this is rising, pre heat your oven till 200°c.
Bake for 15-20 minutes. Once ready make your icing by beating your cream cheese until soft and fluffy, add the icing sugar gradually to avoid any lumps. I like a little lemon juice in my icing, as it adds a lovely tart flavour against the sweet centre. Pour the icing over warm buns, eat right away.