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"
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.