Chelsea Buns Recipe
Ingredients
| Yeast | 1 Ounce | |
| Superfine sugar | 5 Ounce | |
| Warm milk | 1/4 Pint | |
| All purpose flour | 1 Pound | |
| Salt | 1 Teaspoon | |
| 2 eggs, lightly beaten | ||
| Butter | 4 Ounce, melted | |
| Currants | 2 Ounce | |
| Seedless raisins | 2 Ounce | |
| Peel | 1 Ounce, candied | |
| Orange rind | 1 Tablespoon, grated | |
| Mixed spice | 1 Teaspoon | |
Directions
Cream the yeast with 1 teaspoon of the sugar, the milk and 4 oz.(1 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and the salt into a warmed bowl and stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast batter, beaten eggs and the melted butter.
With one hand or a spatula, draw the flour into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 5 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Mix together 2 oz.(1/4 cup) sugar, the currants, sultanas, peel, orange rind and mixed spice.
Knead the dough again for 5 minutes.
Divide in half and roll each piece of dough to a rectangle.
Sprinkle with the fruit mixture.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into slices, about 1 1/2 inches thick.
Place the slices, cut side down, close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen and touching.
Remove from the bag.
Dissolve the remaining 1 oz.(2T) of sugar in a little warm water to form a thin glaze.
Brush the buns with the glaze and bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes.
Turn onto a wire rack and allow to cool slightly before pulling apart.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and the salt into a warmed bowl and stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast batter, beaten eggs and the melted butter.
With one hand or a spatula, draw the flour into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 5 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Mix together 2 oz.(1/4 cup) sugar, the currants, sultanas, peel, orange rind and mixed spice.
Knead the dough again for 5 minutes.
Divide in half and roll each piece of dough to a rectangle.
Sprinkle with the fruit mixture.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into slices, about 1 1/2 inches thick.
Place the slices, cut side down, close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen and touching.
Remove from the bag.
Dissolve the remaining 1 oz.(2T) of sugar in a little warm water to form a thin glaze.
Brush the buns with the glaze and bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes.
Turn onto a wire rack and allow to cool slightly before pulling apart.
Chef
