Recipe#2513

Title: Chelsea Buns

From: christi@lexis-nexis.com (Christi Wilson) 
 Newsgroups: rec.food.recipes 
 Subject: Chelsea Buns 
 Date: 23 Oct 1995 13:11:57 -0500 
 Message-ID: <468ik8$lrc@meaddata.meaddata.com> 

1 package dried yeast 
 1/3 cup warm water
 6 tablespoons sugar
 5 cups all-purpose or bread flour
 1 teaspoon salt 
 1/2 teaspoon mace or nutmeg 
 1/2 teaspoon cinnamon
 pinch powdered cloves
 2 sticks butter
 1 cup lukewarm milk
 1 egg, lightly beaten 
 1/2 cup brown sugar 
 1/2 cup raisins
 2 tablespoons candied orange or lemon peel (optional) 
 1/4 cup milk
 In a small bowl mix the yeast with the warm water and 1/2 teaspoon
 sugar and let it stand for 10 minutes or until it is frothy.
 In a large mixing bowl stir together the flour, 3 tablespoons of
 sugar, the salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2
 sticks of the butter in small pieces and rub into the flour. Make
 a well in the center and add the yeast mixture and the lukewarm
 milk.  Combine together and then add the egg. Mix together and
 knead until you have a fairly soft but not sticky dough.
 Form it into a ball and place it in a bowl covered by a plastic
 bag or wrap. Set in a draft-free spot until doubled in bulk - about
 1 1/2 hours. Knock down the dough to deflate it then divide it into
 two portions. Grease two jelly roll or similar baking pans. Working
 with one portion at a time, roll out on a floured board. Roll to
 form a rectangle roughly 10 by 15 inches. Spread half the remaining
 butter on the surface. Sprinkle on half the brown sugar then half
 the raisins and half the candied peel, if you are using it. Then,
 working from the narrow end, roll-up the rectangle of dough, as if
 you were making a jelly-roll. Repeat with the other portion of
 dough.
 Cut each roll into 10 portions and arrange them 1/2 inch apart in
 the jelly-roll pans. Cover with plastic or a damp towel and let
 rise for 20 minutes or until the buns are just touching. Preheat
 the oven to 425 degrees. Bake until golden brown - 15-18 minutes.
 While the buns are baking make a glaze by boiling together the 1
 tablespoon of the remaining sugar and 2 tablespoons of milk untilvery
 foamy. Brush the buns with this glaze as soon as they come from
 the oven and while the glaze is still very hot. Immediately sprinkle
 with the remaining sugar.
 Makes 20 buns, which are best eaten the day they are made or the
 day after, though they reheat very well.