Title: Chelsea buns
 Categories: Bread
      Yield: 20 Servings
 
      1 pk Dried yeast
    1/3 c  Warm water
      6 tb Sugar
      5 c  All-purpose or bread flour
      1 ts Salt
    1/2 ts Mace or nutmeg
    1/2 ts Cinnamon
      1 pn (big) powdered cloves
      2    Sticks butter
      1 c  Lukewarm milk
      1    Egg; lightly beaten
    1/2 c  Brown sugar
    1/2 c  Raisins
      2 tb Candied orange or lemon peel
           -(optional)
    1/4 c  Milk
 
  From: christi@lexis-nexis.com (Christi Wilson)
  
  Date: 23 Oct 1995 13:11:57 -0500 In a small bowl mix the yeast with
  the warm water and 1/2 teaspoon sugar and let it stand for 10 minutes
  or until it is frothy.
  
  In a large mixing bowl stir together the flour, 3 tablespoons of
  sugar, the salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2
  sticks of the butter in small pieces and rub into the flour. Make a
  well in the center and add the yeast mixture and the lukewarm milk.
  Combine together and then add the egg. Mix together and knead until
  you have a fairly soft but not sticky dough.
  
  Form it into a ball and place it in a bowl covered by a plastic bag or
  wrap. Set in a draft-free spot until doubled in bulk - about 1 1/2
  hours. Knock down the dough to deflate it then divide it into two
  portions. Grease two jelly roll or similar baking pans. Working with
  one portion at a time, roll out on a floured board. Roll to form a
  rectangle roughly 10 by 15 inches. Spread half the remaining butter
  on the surface. Sprinkle on half the brown sugar then half the
  raisins and half the candied peel, if you are using it. Then, working
  from the narrow end, roll-up the rectangle of dough, as if you were
  making a jelly-roll. Repeat with the other portion of dough.
  
  Cut each roll into 10 portions and arrange them 1/2 inch apart in the
  jelly-roll pans. Cover with plastic or a damp towel and let rise for
  20 minutes or until the buns are just touching. Preheat the oven to
  425 degrees. Bake until golden brown - 15-18 minutes.
  
  While the buns are baking make a glaze by boiling together the 1
  tablespoon of the remaining sugar and 2 tablespoons of milk untilvery
  foamy. Brush the buns with this glaze as soon as they come from the
  oven and while the glaze is still very hot. Immediately sprinkle with
  the remaining sugar.
  
  Makes 20 buns, which are best eaten the day they are made or the day
  after, though they reheat very well.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe