Chelsea Buns
"Chelsea Buns Use 450g/1lb White Bread dough 25g/1oz butter 150g/5oz currants 50g/2 oz brown sugar soft brown sugar for sprinkling pinch of ground cinnamon 2 tbsp sieved apricot jam Lightly grease a large shallow dish. Follow the instructions and method for white bread until the end of the first proving. Knead the dough on a lightly floured surface until smooth and elastic. Roll out to a rectangle about 30x23cm/12x9 inches. Place the butter and heat until melted. Brush over the dough and sprinkle with the currants and 50g/2oz brown sugar. Roll up from one of the long ends like a Swiss Roll. Cut across the roll to make 8 slices and place side by side, in a cooking dish. Cover and leave in a warm place until doubled in size. Sprinkle the top with a little sugar and cinnamon. Cook and cool on wire rack. Place jam in a bowl and warm. While still hot, brush the jam over the Chelsea buns. Makes 8. ----- CentreTravel https://centretravel.blogspo...