hello and welcome to the bacon matcom kitchen I'm going to show you how to make the most scrumptious Chelsea bones and start with you need 450 grams of strong white bread flour and 8 grams of butter teaspoon for slot I'm just going to rub the butter into the flour until it makes bread crumbs and you must use strong plain flour for this and because obviously you want the gluten content which will rise up and track the bubbles from the yeast so ordinal and flour wouldn't do must be strong flour with a high gluten content once you've got your butter rubbed in nice and finely then you can add two teaspoonfuls of easy-bake yeast this is fabulous stuff all we do is just sprinkle it dry into your flour never add water and reconstitute easy-bake yeast it just is stirred in 40 grams of golden caster sugar quick stir one egg and about two hundred to two to five mils of warm milk and it should be just warm to the touch not too hot or your Chloe East but just warm enough to get it activated so going to add most of that just leaving a little drop back just in case I need it then get your hands in and bring it all together into a softer obviously you can use a mixer for this if you prefer they'll be really sticky to start with but it will come together all you need more it will come together once it gets to this stage probably easier to just tip it out onto the worktop and you can start bringing it together on the trick with kneading is to gather the dough into a ball and then push away with the palm of your hands so gather and push gathered and push gathered push away just keep doing that until you've got all of the crumbs incorporated once your dough is really silky smooth we need to pop it in a bowl and cut it with cling film and leave it for about an hour and hour and a half it really depends on the walls of your kitchen and because it's a very rich day with a lot of butter and sugar in it and eggs in it it will take longer than a normal dough just get to it now make the filling for my Chelsea buns and I've got a hundred 40 grams of mixed dried fruit 65 grams of lovely light Muscovado sugar 1 and 1/2 teaspoon fulls of mixed spice now I'm going to roll out my dough which is doubled in size just with a little bit of a punch bag not too much a little bit of flour on your work surface to keep it moving and we want to roll it into a rectangle more roll and we should be there once you pro rolled out your dough just give it a brush with some melted butter so make it even more rich but also helps to glue the filling in so it does not fall out and we're going to sprinkle our filling on top I've also got a hundred grams of marzipan which I've just cut into little cubes as well which makes it extra yummy then just got to roll it up so now we're going to cut their dough into 12 equal slices so cut it in half in half again on each one of those into three twelve swirls now we're going to pop their Chelsea buns into the tin and we just start on the outside edge and place them around and then we'll go fill up the gap in the middle two smaller ones then come back with cling film and let it rise again for about another half an hour so just until it's risen a little bit more and then we'll bake it off when your chassis buns have risen just beat one egg right just patch that in the top sprinkle it with some flaked almonds parsley a little shake of Demerara sugar Matt will melt give a lovely sticky caramelized crunchy open that just goes into the oven at 200 degrees Fahrenheit as 180 fan gas 6 for about 20-25 minutes until the lovely and golden brown so when it's come out of the oven last but not least a lovely coating of warm apricot jam so it's really really sticky golden and utter irresistible