|
To make 12 Chelsea buns you will need.
Ingredients
| 13 3/4 | oz | Plain flour | | 1 | tablespoon | Yeast, quick-rise | | 1 3/4 | oz | Sugar | | 1/2 | teaspoons | Salt | | 6 | fl oz | Milk | | 2 | fl oz | Water | | 2 | oz | Butter | | 1 | | Egg | | 7 | oz | Brown sugar | | 1 | tablespoon | Cinnamon | | 2 3/4 | oz | Butter | | 2 1/2 | oz | Raisins |
Instructions
Set aside a third of the flour. Mix remaining flour, yeast, sugar and salt in a
large bowl. Heat milk, water and 1/4 cup butter to 105-115 F. Stir liquids
into flour mix, stir to blend completely. Add the egg. Add enough of the
reserved flour to make a soft dough that does not stick to the bowl. Turn
out onto a floured surface and knead 5 times. Cover dough and let rest 10
minutes.
Mix brown sugar, cinnamon and butter together (amounts can be increased up
to 1 1/2 times given for extra sticky buns). Gently roll dough into a
12"x9" rectangle. Spread with cinnamon mixture and sprinkle with raisins.
Roll up from long side and pinch to seal the seam. Cut into 12 equal slices
with a sharp knife. Place cut side up in greased muffin tins. Place muffin
pan on a baking sheet on top of a large shallow pan half filled with
boiling water. Cover dough and let rise for 20 minutes.
Bake at 375 F. for 20 minutes or until browned. Remove from muffin tins
immediately to cool.
Chelsea buns are loveley served warm but can be served cold too!
|
|
|
