Name: Chelsea buns
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Dough; 3 cup flour (use high grade); 1/4 teaspoon salt; 1 tablespoon sugar; 50 gram butter; Yeast mixture; 3/4 cup milk; 1 teaspoon sugar; 2 teaspoon granulated yeast; 2 eggs, beaten; Filling; 2 tablespoon brown; 50 gram butter; 2 tablespoon currants; 2 teaspoon lemon rind; 1 teaspoon mixed spice

Ingredients

Dough

3 cup flour (use high grade)

1/4 teaspoon salt

1 tablespoon sugar

50 gram butter

Yeast mixture

3/4 cup milk

1 teaspoon sugar

2 teaspoon granulated yeast

2 eggs, beaten

Filling

2 tablespoon brown

50 gram butter

2 tablespoon currants

2 teaspoon lemon rind

1 teaspoon mixed spice

Method

1.First make up the yeast mixture by gently heating the milk until it reaches blood temperature. It must be lukewarm – any hotter and you will kill off the yeast. Stir in the sugar to dissolve and then sprinkle over the yeast and put in a warm place until it begins to froth (about 10 minutes).

2.Meanwhile, sift the our and salt into a bowl. Add the sugar and butter which has been cut up into small pieces. Rub the butter into the our mixture until it resembles breadcrumbs.

3.When the yeast is frothy stir in the beaten eggs then pour onto the flour mixture. Mix thoroughly until you have a sticky dough.

4.Cover with a tea-towel and put in a warm place to rise (in the sun or a hot-water cupboard are perfect) until it has doubled in size. (About an hour should do it, but possibly longer if it’s a cold day. Don’t rush this bit!)

5.When it is ready turn out onto a floured board and knead by pushing the dough with the heel of your hand away from you, then folding back on itself. Knead the dough until it is silky and smooth: about five minutes.

6.Roll out to the size of a large pizza and about 1cm thick. Melt the butter with the sugar and spread half of it over the dough. Fold the dough in half and then roll out again until you have a rectangle. Spread the rest of the butter mixture over the dough and sprinkle with the currants, lemon rind and mixed spice.

7.Roll up from the long side as if making a sponge roll, keeping it quite tight. Cut 2cm-wide pieces and place each piece, cut side up, on a greased oven tray so that they are not quite touching.

8.Cover with a tea-towel and leave in a warm place until they have risen and are touching each other (about 15 to 30 minutes). Sprinkle with some sugar and cook in a 200°C oven for 15 to 20 minutes until they are golden and puffy. Pull apart when cool.

9.Optional: Instead of sprinkling over sugar before baking you can make a sugar glaze by gently heating 1/3 cup of water with 2 tbsp castor sugar until the sugar is dissolved and then cook for about five minutes (don’t burn it). Paint this over the buns when they come out of the oven.

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Ingredients

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