Recipes - Chelsea Buns
(From Matthew Seaman on AFP)
Hmmm… let me consult my reference works:
Start with an enriched white bread dough (8oz strong white flour,\ yeast, 1/2 tsp salt, 4 fl oz warm milk, 1 oz butter or lard, 1 beaten\ egg.) Prepare in the usual way, and leave to rise until doubled in bulk.
Knock back, and roll out the dough into a rectangle 12“x9”.
Sprinkle with 3 oz mixed dried fruit (sultanas, currants, raisins), 2\ tbsp chopped mixed peel and 2 oz soft brown sugar mixed with 1/4 tsp\ ground cinnamon or nutmeg. Trickle over 1 1/2 oz melted butter.
Roll up lengthways in the manner of a Swiss Roll. Cut into 9 x 1"\ thick slices.
Place slices into a 7" greased square cake tin and prove for about 30\ min or until the buns are just touching. Sprinkle with caster sugar\ and bake in hot (220C/425F) oven for 15 to 20 minutes. Brush with warm\ honey or sweet milk glaze (2tbps sugar dissolved in 2tbsp milk) while\ still hot. Allow to cool slightly before separating the buns.
You should end up with 9 basically square buns, each with a spiral\ form, sweet, full of fruit and delightfully sticky. Devour. Repent.\ Diet.