Chelsea Butter Bun Recipes

CHELSEA BUNS

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
• Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
• Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

CHELSEA BUTTER BUN

Steps:

• Preheat oven to 190'c, grease ovenproof dish.
• Sift flour and spice, rub in butter.
• Mix to a soft scone (biscuit) type dough with beaten egg and milk.
• Roll out onto a floured board, about 7mm (1/4 inch) thick.
• Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
• Roll up tightly and slice into 12 equal pieces.
• Place in baking dish cut side up, and glaze lightly with milk.
• Bake in oven for 30-40 minutes, until lightly browned and cooked through.
• Serve warm, split, with butter.