Chelsea Buns
- 1 tbsp active dry yeast
- 3 tsp granulated sugar
- 5 cups flour
- 1 1/2 cups milk, warmed
- 1 cup dried currants
- 1 tsp finely grated lemon peel
- 1 tsp ground cinnamon
- 1 None egg
- 8 tbsp (1 stick) butter, melted
- 2/3 cup firmly packed brown sugar
- 1 cup powdered sugar
- 1 tbsp milk, approximately
- Combine milk, yeast and 1 tsp each of the granulated sugar and flour in medium bowl. Cover; let stand in warm place about 10 mins or until mixture is frothy.
- Place currants in small saucepan and add water to cover; bring to a boil. Remove from heat. Cover and set aside for 15 mins. Drain currants well; combine in small bowl with lemon peel and cinnamon.
- Whisk egg into yeast mixture. Sift remaining flour into large bowl; stir in yeast mixture. Cover; let stand in warm place about 40 mins or until dough has doubled in size.
- Knead dough on floured surface 3 mins or until smooth. Roll dough into 16 x 12-inch rectangle. Brush with a quarter of the butter; sprinkle with a third of the brown sugar.
- Grease deep 9-inch square baking pan. Fold one end of the dough to come two-thirds of the way up dough, fold over top third to cover first fold. Turn dough halfway around to have open ends facing you.
- Roll dough into 16 x 12-inch rectangle. Repeat folding as before, using same amount of butter and brown sugar. Turn dough halfway round; roll to 16 x 12-inch rectangle. Brush dough with half the remaining butter; sprinkle with remaining brown sugar and currant mixture.
- Roll dough firmly from long side into a log. Cut dough evenly into nine pieces. Place buns, cut-side up, in prepared pan; sprinkle with remaining granulated sugar. Let stand, uncovered, in warm place about 20 mins or until buns have risen slightly.
- Preheat the oven to 400u0b0F. Drizzle buns with remaining butter.
- Bake, uncovered, 5 mins. Reduce temperature to 350u0b0F. Bake about 25 mins or until golden brown.
- Meanwhile, for the icing, sift powdered sugar into a medium bowl. Stir in enough milk to form a thin, smooth paste. Tint with pink food color.
- Remove buns onto wire rack. Drizzle a little icing onto each bun; cool.
active dry yeast, sugar, flour, milk, currants, lemon peel, ground cinnamon, egg, butter, brown sugar, powdered sugar, milk
Taken from recipes-plus.com/api/v2.0/recipes/34931 (may not work)