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Chelsea Buns 
Recipe Name Chelsea Buns 
Difficulty Level Advanced 
Traditional food from United Kingdom 
Ingredients 0.5 oz. dried yeast
0.25 pints mixed milk and warm water
1 teaspoon salt
1 lb. strong plain flour
3 oz. margarine
3 oz. castor sugar
2 large eggs
2 oz. currants 
Preparation 1. Pre heat oven to 200C

2. Mix the yeast with the warm milk and water and add 1 teaspoon of sugar.

3. Mix the salt into the flour and rub in 2 oz. of the margarine.

4. Add 2 oz. of the castor sugar to the flour and the salt.

5. Whisk the eggs.

6. Mix the eggs and other liquids into the flour and knead it until if forms a smooth dough.

7. Leave the dough to rise in a greased bowl, in a warm spot away from draughts.

8. Cover the bowl ( tea-towel or Clingfilm) to keep it warm and free from draughts, and leave it until the dough has almost doubled in size.

9. Spread a little flour on a wooden board. This will prevent the dough from sticking to the board.

10. Roll out the dough into a piece about 20 by 8 inches.

11. Spread the remaining 1 oz. of butter over the surface of the rolled out dough.

12. Sprinkle the remaining sugar and currants evenly over the dough.

13. Roll up from the shortest edge to form a roll about 20 inches long.

14. Cut the roll into 15 / 20 equal slices.

15. Place the slices on a greased tray, leaving spaxce around each so they can expand. Cover with a tea-towel and leave until the buns rise and are puffy.

16. Bake on the top shelf of the oven for about 30 minutes.

NB: It may be necessary to cover the top of the buns with metal foil towards the end of the cooking to prevent them from browning / burning too much.

Either eat them fresh or put them in the freezer. They freeze very well.

GLAZE: Mix 2 tablespoons of boiled milk with a tablespoon of sugar, then brush it over the tops of the buns whilst they are still hot. 


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