Chelsea Buns Recipe |
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You will need..... 6 oz. plain flour 1/2 teaspoons salt 1 egg, beaten 1/2 oz. butter, melted For the yeast liquid: Preparation Time 2 level teaspoons and dried yeast 20-25 minutes 1/4 pint warm milk less 3 tablespoons 1/2 teaspoon sugar
Cooking Time
2 oz. plain flour
30-35 minutes
For the filling:
1/2 oz. butter, melted
Oven setting
2 oz. soft brown sugar
375ºF; Gas Mark 5 3 oz.
currants
1 oz. mixed peel, chopped
honey for glazing
Blend
yeast with warm milk (110ºF), sugar and 2 oz.
flour. Leave until frothy, about 20-30 minutes. Mix remaining flour and
salt together. Add to yeast mixture with beaten egg and melted butter,
mix well. Knead dough on a lightly floured table for about 10 minutes. Put to rise
in a large greased polythene bag, loosely tied, until double in size
(see quick tip White Bread). Remove polythene; knead well on a
lightly floured table and roll into a rectangle approximately 9 inches
by 12 inches. Brush with remaining butter and sprinkle on sugar and
fruit. Roll up as for a Swiss roll and seal edge. Cut into 9 slices.
Place in greased 7-inches square cake tin, cut side down. Leave to rise
inside a greased polythene bag until dough feels springy. Remove
polythene bag. Bake in a moderately hot oven for 3-35 minutes. Place on
a wire tray and glaze hot buns with a wet brush dipped in honey.
Quick Tip
Always
cover dough well during rising to prevent a skin forming on the
surface. Use a lightly greased polythene sheet or bag, a large saucepan
or mixing bowl covered with a lid.
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