Name: Chelsea Buns
Yield: 16

Chelsea Buns

Other sugars can be used for a more authentic look to your finished product. Caster sugar gives a lovely crystal look but you may prefer to try demerara or some of the coarser sugars.

Step #1

METHOD (Makes 16): Make up a well developed dough from the above ingredients mentioned above as "dough". Mould into a ball, cover and rest for 10 mintues.

Step #2

Roll dough out to a 30 x 40 cm (16 x 12 inches)

Step #3

Brush with 25g melted butter, sprinke with 1 tablespoon of spice, 1 tablespoon of sugar and 150g of currants. Moisten front edge and roll dough up like a Swiss roll.

Step #4

Brush rolled up dough with butter or margarine and cut roll into 16 equal slices. Place 16 pieces 4 x 4 slightly apart on a baking tray.

Step #5

Covered with a clean, damp tea-towel, lightly oiled plastic or polythene and prove in a warm place for 35 - 40 minutes or until doubled in size.

Step #6

Remove cover then bake in a preheated oven at 220C (425F, Gas Mark 7), for 20-25 minutes or until golden brown. On removal from the oven, brush with sugar syrup made from 1 tablespoon of sugar dissolved in 2 tablespoons of hot water and then sprinkle with caster sugar.

Why it works

Other sugars can be used for a more authentic look to your finished product. Caster sugar gives a lovely crystal look but you may prefer to try demerara or some of the coarser sugars.