Simple Chelsea Buns Recipe
Ingredients
| 140 g. / 4 1/2 oz. sugar | ||
| 15 g. / 1/2 oz. yeast | ||
| 15 ml. / 1 tablespoon tepid water | ||
| 450 g. / 1 lb. flour | ||
| Salt | 1 Pinch | |
| 2.5 ml. / 1/2 teaspoon ground cloves | ||
| 175 g. / 6 oz. butter, melted | ||
| 125 ml. / 4 fl. oz. tepid milk | ||
| Eggs | 2 , beaten | |
| 125 g. / 4 oz. raisins | ||
| 50 g. / 2 oz. chopped mixed peel | ||
| 5 ml. / 1 teaspoon ground cinnamon | ||
Directions
Mix 15 g./ 1/2 oz.of sugar, the yeast and water to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour, half the remaining sugar, the salt and cloves into a large, warmed bowl.
Gradually beat in the yeast mixture, 150 g./ 5 oz.of melted butter, the milk and eggs and mix to a smooth dough.
Knead for about 5 minutes or until smooth and elastic.
Set aside in a warm place for 1 1/4 hours, or until the dough has doubled in size.
Knead the dough again for about 4 minutes.
Roll out into a rectangle about .75 cm./ 1/4 in.thick.
Brush the rectangle with the remaining melted butter and sprinkle over the raisins, mixed peel and cinnamon.
Roll up like a Swiss roll, sealing the edge.
Cut into 3.75 cm./ 1 1/2 in.slices and put the slices on a well-greased baking sheet.
Set aside in a warm place for 20 minutes.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 30 to 35 minutes, or until the buns are golden brown.
Cool slightly, then sprinkle over the remaining sugar.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour, half the remaining sugar, the salt and cloves into a large, warmed bowl.
Gradually beat in the yeast mixture, 150 g./ 5 oz.of melted butter, the milk and eggs and mix to a smooth dough.
Knead for about 5 minutes or until smooth and elastic.
Set aside in a warm place for 1 1/4 hours, or until the dough has doubled in size.
Knead the dough again for about 4 minutes.
Roll out into a rectangle about .75 cm./ 1/4 in.thick.
Brush the rectangle with the remaining melted butter and sprinkle over the raisins, mixed peel and cinnamon.
Roll up like a Swiss roll, sealing the edge.
Cut into 3.75 cm./ 1 1/2 in.slices and put the slices on a well-greased baking sheet.
Set aside in a warm place for 20 minutes.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 30 to 35 minutes, or until the buns are golden brown.
Cool slightly, then sprinkle over the remaining sugar.
Chef
