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Simple Chelsea Buns

chef.alburt's picture
  Sugar 4 1⁄2 Ounce (140 g)
  Yeast 1⁄2 Ounce (15 g)
  Tepid water 15 Milliliter (1 tablespoon)
  Flour 1 Pound (450 g)
  Salt 1 Pinch
  Ground cloves 1⁄2 Teaspoon (2.5 ml)
  Butter 6 Ounce, melted (175 g)
  Tepid milk 4 Fluid Ounce (125 ml)
  Eggs 2 , beaten
  Raisins 4 Ounce (125 g)
  Chopped mixed peel 2 Ounce (50 g)
  Ground cinnamon 1 Teaspoon (5 ml)

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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Simple Chelsea Buns Recipe