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Home Made Chelsea Buns

  • 8 ounces flour
  • pinch salt
  • 1/4 ounce yeast
  • 2 ounces sugar
  • 5 fl oz lukewarm milk
  • 3 ounces butter
  • 1 egg, beaten
  • 2 ounces each, raisins, sultanas, candied peel

6-8 buns. Sift flour & salt into warm bowl. In another bowl, blend yest & 1 oz sugar with some of the milk. Make a well in the flour and pour in yeast mixture. Sprinkle with a little of the flour, cover with a cloth and leave ina warm place for 10-20 minutes until yeast froths. Meanwhile, melt butter & mix 2 oz with the egg. Add this and remaining milk to yeast mixture and bind to form a soft dough. Cover and leave to rise for about 45 minutes or until doubled in size. Roll dough out into 10" square. Brush with remaining melted butter and sprinkle with 1 oz sugar, fruit and candied peel. Roll dough up and cut into slices about 1-1/2" (4cm) thick. Lay slices in a greased baking dish 1.5" apart. Cover with a warm cloth and leave to rise for 30 minutes in a warm place. Preheat oven to 425-450F. Bake for 15-20 minutes, then sprinkle with sugar or icing sugar.

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