This is a good, representative recipe. It is possible (simple even) to
adapt the recipe to use instant yeast, but in my opinion the yeasty flavour
you get from the method outlined is part of the allure of the real Chelse
Bun. I have even eaten them in Chelsea!
Cheers, brian
Chelsea Buns
1 package dried yeast
1/3 cup warm water
6 tablespoons sugar
5 cups all-purpose or bread flour
1 teaspoon salt
1/2 teaspoon mace or nutmeg
1/2 teaspoon cinnamon
pinch powdered cloves
2 sticks butter
1 cup lukewarm milk
1 egg, lightly beaten
1/2 cup brown sugar
1/2 cup raisins (or mixed raisins,sultanas,currants)
2 tablespoons candied orange or lemon peel (optional)
1/4 cup milk
In a small bowl mix the yeast with the warm water and 1/2 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 1/2 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
draft-free spot until doubled in bulk - about 1 1/2 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, roll-up the rectangle of dough, as if you were
making a jelly-roll. Repeat with the other portion of dough. Cut each roll
into 10 portions and arrange them 1/2 inch apart in the jelly-roll 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 F. Bake until golden brown
- 15-18 minutes.
While the buns are baking make a glaze by boiling together the 1 tablespoon
of the remaining sugar and 2 tablespoons of milk until very 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.