British Recipes > Chelsea Buns
1/2 teaspoon salt
1 cup butter
6 level teaspoons dried yeast
1 cup caster/superfine sugar
5 organic eggs
grated rind of 1 organic lemon
3/4 pint tepid buttermilk
20 sugar cubes
(see measure conversions for more information)
- Sift the flour and salt into a large basin and rub in half of the butter.
- Add the lemon rind.
- Beat the eggs and add them to the buttermilk and yeast mixture.
- Make a well in the centre of the flour and pour in the liquid.
- Beat well with a wooden spoon until a dough is formed.
- Put the dough in a warm place until it has doubled in size (about 1 1/2 hours).
- Turn the dough onto a floured board and roll out into a strip of about 1/4 inch thickness.
- Spread this with the other half of the butter and half of the caster/superfine sugar.
- Fold the dough into 3 and roll it out to a 1/4 inch thick strip again.
- Sprinkle on the remaining sugar and cut the strip of dough into half lengthways.
- Roll up each strip like a Swiss roll, not more than 1 1/4 inch diameter and then slice the rolls into slices of about 1 1/4 inch length.
- Place these slices at least 1 inch apart on a greased baking tray and stand aside in a warm place until the buns are doubled in size.
- Sprinkle crushed sugar lumps over the buns (so the sugar looks coarse).
- Bake at 190 degrees centigrade (see temperature conversions) for about 25 minutes.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make Chelsea buns:
These buns were created by the Hands family and were sold at The Old Chelsea Bun House on Grosvenor Row, London. They probably date from the early 1700's. This recipe dates from the 1930's and does not contain any dried fruit. Mrs. Beeton's recipe for Chelsea Buns contains 1 tablespoon of currants to 4 cups flour. More modern recipes contain sultanas, currants and dried peel in varying quantities. In some cases walnuts or pecans are sprinkled on top of the buns.
Ingredients
6 cups organic plain flour1/2 teaspoon salt
1 cup butter
6 level teaspoons dried yeast
1 cup caster/superfine sugar
5 organic eggs
grated rind of 1 organic lemon
3/4 pint tepid buttermilk
20 sugar cubes
(see measure conversions for more information)
Method
- Cream the yeast with 1 teaspoon of the caster/superfine sugar and add the tepid buttermilk.- Sift the flour and salt into a large basin and rub in half of the butter.
- Add the lemon rind.
- Beat the eggs and add them to the buttermilk and yeast mixture.
- Make a well in the centre of the flour and pour in the liquid.
- Beat well with a wooden spoon until a dough is formed.
- Put the dough in a warm place until it has doubled in size (about 1 1/2 hours).
- Turn the dough onto a floured board and roll out into a strip of about 1/4 inch thickness.
- Spread this with the other half of the butter and half of the caster/superfine sugar.
- Fold the dough into 3 and roll it out to a 1/4 inch thick strip again.
- Sprinkle on the remaining sugar and cut the strip of dough into half lengthways.
- Roll up each strip like a Swiss roll, not more than 1 1/4 inch diameter and then slice the rolls into slices of about 1 1/4 inch length.
- Place these slices at least 1 inch apart on a greased baking tray and stand aside in a warm place until the buns are doubled in size.
- Sprinkle crushed sugar lumps over the buns (so the sugar looks coarse).
- Bake at 190 degrees centigrade (see temperature conversions) for about 25 minutes.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
I find it tastes better with cinnamon
#0 - Matthew - 06/23/2007 - 09:06
Powered by Comment Script
