Lady Grey Chelsea Buns
 
Makes 12 buns
Ingredients
  • 4 cups (508 grams) strong/bread flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (4.5 grams) instant yeast
  • 1 teaspoon (3 grams) kosher salt
  • 1¼ cups (300 grams) warm whole milk (120°F/49°C to 125°F/52°C)
  • ¼ cup (57 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • Tea Jelly Filling (recipe follows)
  • ¼ cup (80 grams) Lady Grey Tea Jelly (recipe follows), melted
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, and salt.
  2. In a large measuring cup, stir together warm milk and melted butter. With mixer on low speed, slowly add milk mixture and egg to flour mixture, beating until a soft dough forms, stopping to scrape sides of bowl, if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. (Alternatively, let dough rise overnight in the refrigerator. Allow to come to room temperature.)
  3. Line a rimmed baking sheet with parchment paper.
  4. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread Tea Jelly Filling onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly-roll style; pinch seam to seal. Trim ends, and slice into 12 rolls. Place on prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Bake until golden brown and puffed, 20 to 25 minutes. Brush with melted Lady Grey Tea Jelly. Let cool slightly on a wire rack. Serve warm. Store in an airtight container at room temperature for up to 5 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lady-grey-chelsea-buns/