Recipe - Chelsea Buns

1 pack Dried yeast
1/3 cup Warm water
6 tablespoon Sugar
5 cup Allpurpose or bread flour
1 teaspoon Salt
One half teaspoon Mace or nutmeg
One half teaspoon Cinnamon
1 pn (big) powdered cloves
2 Sticks butter
1 cup Lukewarm milk
1 Egg; lightly beaten
One half cup Brown sugar
One half cup Raisins
2 tablespoon Candied orange or lemon peel
(optional)
One fourth cup Milk

From: christi@lexisnexis.com (Christi Wilson)

Date: 23 Oct 1995 13:11:57 0500
In a small bowl mix the yeast with the warm water and One half 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 One half 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 draftfree spot until doubled in bulk about 1 One half 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, rollup the rectangle of
dough, as if you were making a jellyroll. Repeat with the other portion of
dough.

Cut each roll into 10 portions and arrange them One half inch apart in the
jellyroll 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 1518 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.

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