Chelsea buns

Chelsea buns

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
1 quantity Basic sweet rich dough
60g butter, softened
55g caster sugar, plus extra for sprinkling
150g currants
1 teaspoon mixed spice
55g sugar, mixed with 80 ml water, to glaze

Method

  1. After first rising, turn dough onto a floured work surface, knead lightly and roll out to a rectangle about 30 × 23 cm. Spread with softened butter, and sprinkle with 1 tablespoon sugar. Fold each end over to meet in centre, then fold dough in half and roll out again.
  2. Sprinkle with rest of sugar, the currants and spice. Roll up like a Swiss roll. Cut into slices about 4 cm thick. Arrange slices, cut side up and almost touching, in a well-greased 20 cm sandwich tin. Cover loosely with a clean dish towel and leave to rise in a warm place for about 20 minutes.
  3. The buns should now be touching. Sprinkle with extra caster sugar. Bake the buns in a preheated hot oven (200°C) for about 20 minutes.
  4. Meanwhile, make glaze. Combine sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Increase heat and boil, without stirring, for 3 minutes. Remove buns from oven, brush with glaze and return to oven for 30 seconds to dry glaze. Leave to cool before separating buns. Serve warm or cool with plenty of butter.
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