Dec 5, 2012

Chelsea Buns

Chelsea Buns

A delicious buns, made of raisins / sultanas !!

Makes: 6


1 cup  / 200 ml  + ¼ cup all purpose flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

¼ teaspoon salt

40 g butter or 3 tablespoon (reserve 1 tablespoon)

50 ml milk

50 g sultanas

3 tablespoon sugar

For the yeast:

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 teaspoon active dry yeast (please use fresh packet with latest manufacturing date)

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubled in quantity .


Sieve flour and salt together. In a wide bowl, mix yeast solution with2 tablespoon  butter and sieved flour. Add 2 – 3 tablespoon milk and knead into a very soft dough. Add reserved ¼ cup flour / milk if required to make a very soft dough. Knead well for 10 minutes until it becomes very soft. Cover with a wet towel and keep aside  for 1 – 2 hours or until the dough doubles itself. Punch the dough down and knead  again lightly on a board. 

Roll out into a rectangle. Brush with melted butter. Sprinkle sugar and sultanas (if the sultanas are big in size, chop finely). Roll like  a Swiss roll. Now cut the roll into 1 ½ inch pieces.

Place out side up and close the edges  together while placing on a baking tray.

Preheat oven (OTG) at 375 * F or 190 * C. Grease a baking tray with 1/2 teaspoon butter.

Apply little milk; brush over rolls.  Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool.  When cool, you may ice with glace icing. Serve with any accompaniment of your choice.

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