Chelsea Buns Recipe
Believe me when I say that you must try this Chelsea Buns. The Chelsea Buns is made with Fruits which is easy to find at any grocery store. Is it you or the aroma of Chelsea Buns that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
1 oz. fresh (compressed) yeast
5 oz. castor (superfine) sugar
1/4 pint warm milk
1 lb. strong plain (all-purpose) flour
1 teaspoon salt
2 eggs, lightly beaten
4 oz. butter, melted
2 oz. currants
2 oz. sultanas (seedless white raisins)
1 oz. (3T) mixed (candied) peel, chopped
1 tablespoon grated orange rind
1 teaspoon mixed spice
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.
