Last updated 6/12/2012 1:13:13 AM. Recipe ID 41536. Report a problem with this recipe.
Title: Chelsea buns
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
1/4 c Milk
From: firstname.lastname@example.org (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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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