How to Make Chelsea Buns

Chelsea buns are wonderful sweet buns, full of currants and lemon peel. This is an easy recipe. The buns keep well.

Things You'll Need

• FOR BUNS
• 3/4 cup scalded milk
• 1/4 cup butter
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1 envelope yeast
• 1/4 cup warm water
• 1 egg, beaten
• 4 1/2 cups all-purpose flour
• 1/2 cup currants
• 1/2 cup candied lemon peel, chopped
• FOR THE GLAZE
• 1/3 cup water
• 1/3 cup more granulated sugar

Instructions

1. In a large bowl, place the butter, the salt, and the sugar. Pour the scalded milk over the mixture and stir until the butter is dissolved. Set aside to cool.

2. When the butter mixture is cool, sprinkle the yeast into the warm water. Let stand for 10 minutes. Beat the yeast into the cooled milk. Beat in the beaten egg. Beat in the currants and the candied lemon peel. Gradually beat in flour until the dough is stiff enough to handle. Turn onto a floured board and knead until the dough is smooth and pushes back against your hand as you knead. Add more flour as needed to keep the dough from sticking. Place the dough into a buttered bowl and turn the dough around until all sides are buttered. Cover the bowl and place in a warm area until the dough is doubled in bulk.

3. Butter two square pans. Punch the dough down and form it into bun shapes. Place in pans until they are close enough to just touch. Butter the surface. Cover buns and leave them to rise in warm place until they are almost doubled in bulk. Heat oven to 375 degrees. Meanwhile, make the glaze. Heat the water and sugar until the mixture comes to a boil. Boil for 3 minutes. Cool.

4. When the buns have risen, bake them for approximately 20 minutes or until they test done. Cool, on racks, until barely warm. Brush with glaze. Leave to cool completely. Serve split and buttered. Enjoy!