A traditional British recipe, Chelsea Buns are delicious when eaten slightly warm. They can be split and spread with
10-12 BUNS 5 oz. plus
1 teaspoon butter oz. fresh yeast
4 oz. plus 4 teaspoons sugar
1 tablespoon lukewarm water
A fl. oz. milk 1 lb. flour, warmed
1 teaspoon salt
2 eggs, lightly beaten
2 tablespoons melted butter
5 oz. mixed currants and sultanas
1 teaspoon mixed spice or ground allspice
With the 1 teaspoon of butter, grease a large baking sheet and set aside.
Crumble the yeast into a medium-sized mixing bowl and add
1 teaspoon of the sugar, mixing with a kitchen fork. Add the water and cream the mixture until it forms a smooth paste.
Set the bowl aside in a warm draught-free place for 15 to 20 minutes, or until the yeast has risen and is puffed up and frothy.
Pour the milk into a small saucepan and place it over moderately high heat to scald (bring to just under boiling point).
Reduce the heat to low and add the remaining butter to the milk. When the butter has melted, remove the pan from the heat.
Set it aside to allow the milk-and-butter mixture to cool to lukewarm.
Sift the flour, salt and 2 ounces of the sugar into a warmed, large mixing bowl. Make a well in the centre of the flour
mixture and pour in the yeast, milk-and-butter mixture and the eggs. Using your fingers or a spoon, gradually draw the flour into the liquids. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured surface and knead it for about 5 minutes, or until the dough is elastic and smooth.
Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.
Dust the top of the dough with a little flour and cover the bowl with a clean, damp cloth.
Put the bowl in a warm draught-free place for 1 to 1
½ hours, or until the dough has risen and has almost doubled in bulk.
Turn the dough out of the bowl on to a floured surface and knead it vigorously for about 4 minutes. With a rolling pin, roll out the dough into a square. Brush the dough with the melted butter. Sprinkle 2 ounces of the sugar, the currants and sultanas and the mixed spice on to the dough and roll it up like a Swiss roll.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
With a sharp knife, cut the rolled-up dough into h-inch thick slices. Place the slices close together, but not touching, on the greased baking sheet and put the sheet in a warm draught-free place for 20 minutes.
At the end of this rising (proving), the buns should have risen enough so that they are touching. Sprinkle them with the remaining 3 teaspoons of sugar and bake them in the oven for 30 to 35 minutes, or until they are golden brown.
Remove the baking sheet from the oven and allow the buns to cool slightly before breaking them apart.