Simple Chelsea Buns Recipe

Simple Chelsea Buns picture




 Sugar4 1⁄2 Ounce (140 g)
 Yeast1⁄2 Ounce (15 g)
 Tepid water15 Milliliter (1 tablespoon)
 Flour1 Pound (450 g)
 Salt1 Pinch
 Ground cloves1⁄2 Teaspoon (2.5 ml)
 Butter6 Ounce, melted (175 g)
 Tepid milk4 Fluid Ounce (125 ml)
 Eggs2 , beaten
 Raisins4 Ounce (125 g)
 Chopped mixed peel2 Ounce (50 g)
 Ground cinnamon1 Teaspoon (5 ml)

Nutrition Facts

Serving size: Complete recipe

Calories 4008 Calories from Fat 1386

% Daily Value*

Total Fat 158 g242.6%

Saturated Fat 93.7 g468.3%

Trans Fat 0 g

Cholesterol 800.5 mg

Sodium 495.9 mg20.7%

Total Carbohydrates 593 g197.6%

Dietary Fiber 27.1 g108.4%

Sugars 203.1 g

Protein 71 g141.1%

Vitamin A 102.5% Vitamin C 136.6%

Calcium 51.4% Iron 148%

*Based on a 2000 Calorie diet


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.
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