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Drinks and Coctails Recipes

  Added: Apr 26, 2011  •  Visited (128)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chelsea Buns
What You Need:
  • 8 oz flour
  • ¾ gill warm milk and water
  • A pinch of salt
  • 3 - 4 oz currants and sultanas
  • 1 oz butter
  • 1 egg
  • 2 oz sugar
  • A little melted fat
  • ½ oz yeast
  • 2 teaspoons sugar to glaze

  • How To Cook:
    1. Sieve together the flour and salt and put to warm.

    2. Clean the currants and sultanas and mix with 2 teaspoons of the sugar.

    3. Cream the yeast with ½ teaspoon sugar and add it to the liquid.

    4. Add this to one-third of the flour and set it to sponge.

    5. Rub the fat into the remaining flour, add the rest of the sugar and gradually beat in the egg.

    6. Next mix in the sponge mixture.

    7. Beat all thoroughly with the hand and put in a warm place to rise.

    8. When the dough has doubled its size, knead lightly on a floured board and then roll into an oblong strip.

    9. Brush over with melted fat and sprinkle evenly over it the mixed fruit and sugar.

    10. Roll up and cut into 12 even-sized slices.

    11. Pack lightly; cut side down, into a greased tin, which should have straight sides (e.g., a Yorkshire pudding tin).

    12. Allow to prove for 25 minutes, and then bake in a hot oven (425°F) for 20-30 minutes.

    13. Glaze with sugar and water when almost cooked.

    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk
    Main Ingredient » Berries » Currant


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