- 500g/1lb strong white flour, plus extra for dusting
- 1tsp salt
- 7g/¼oz dried yeast
- 300ml/10fl oz milk
- 40g/1½oz unsalted butter
- 1 beaten egg
- vegetable oil (for greasing)
For the filling
- 200g / 7 oz Cream cheese
- 1 small bunch of chives (finely sliced)
- zest and juice of 1 lemon
- a couple of turns of black pepper
- 75g / 3oz spinach
- 350g / 12 oz smoked salmon
- Sift the flour and salt into a large bowl then make a well in the centre and add the yeast.
- Melt the butter gently in a pot then add the milk and heat the mixture till its lukewarm.
- Add the milk and beaten egg to the flour and stir the mixture well until it forms a sticky dough.
- Turn the dough out on to a well floured surface and knead it until its smooth and elastic this should take you about five minutes.
- Place your dough into a well oiled bowl and leave it in a warm place till its doubled in size.
- While the dough is proving you can make the filling for the chelsea buns by combining the cream cheese, chives, black pepper, and the lemon juice / zest.
- When the dough is ready knock it back to its original size and roll it out into a rectangle 5mm / 1/4in thick.
- Spread the rectangle of dough with an even layer of the cream cheese mix, followed by the spinach, and finally the smoked salmon
- Once layered, roll up the dough up tightly into a square cylinder shape and cut it into 12 equal sized buns about an inch and a half (4cm) wide.
- Place your buns on a lightly oiled baking tray allowing a little space between each one. Cover with a damp tea towel and prove them a second time till they’ve doubled in size.
- Bake at 190c for about 25 minutes till golden.