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Chelsea Pie
Description
I used my favorite recipe for Chelsea buns, which are usually baked in a deep baking dish, as the basis for this pie. It turned out very pretty and just as delicious.
Cooking
Step 1
Mix all the ingredients in a bowl, cover with cling film and leave to rise in a warm place for an hour and a half.
Step 2
When the dough is ready, punch it down, roll it out on the surface and form a large square about a centimeter thick (the layer should be about 50 by 50 cm long).
Step 3
Brush the surface of the dough with melted butter, sprinkle with sugar, cinnamon and fruit mixture, leave about 2 cm free at the bottom edge.
Step 4
Carefully roll the dough into a tight roll. Pinch the edges tightly. Cut the roll into pieces, 3-4 centimeters thick and put the "snails" in the prepared form, greased with oil.
Step 5
Cover with cling film and let rise in a warm place for 30-40 minutes, or until the buns have doubled in size.
Step 6
Heat oven to 200°C. Bake the cake for about 30 minutes. or until evenly ruddy. Remove from oven and let cool in pan for a few minutes. Flip the pan onto the waxed paper and transfer the cake to a flat plate without breaking it.
Ingredients
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I used my favorite recipe for Chelsea buns, which are usually baked in a deep baking dish, as the basis for this pie. It turned out very pretty and just as delicious.