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CHELSEA BUNS RECIPE

(From the Green Chronicle)

1.5 lb organic plain flour
1/2 tsp salt
8 oz organic butter
1.5 oz fresh yeast
8 oz organic castor sugar
5 organic eggs
grated rind of 1 organic lemon
3/4 pint tepid organic buttermilk
20 organic sugar cubes

Method
Cream the yeast with 1 teaspoon of the sugar and add the tepid buttermilk.
Sift the flour and salt into a large basin and rub in half of the butter. Add the lemon rind.
Beat the eggs and add them to the buttermilk and yeast mixture.
Make a well in the centre of the flour and pour in the liquid. Beat well with a wooden spoon until a dough is formed.
Put the dough in a warm place until it has doubled in size (about 1.5 hours).
Turn the dough onto a floured board and roll out into a strip of about 0.25inch thickness.
Spread this with the remaining butter and half of the sugar.
Fold the dough into 3 and roll it out to a 0.25inch thick strip again.
Sprinkle on the remaining sugar and cut the strip of dough into half lengthways.
Roll up each strip like a Swiss roll, not more than 1.25inch diameter and then slice the rolls into slices of about 1.25inch length.
Place these slices at least 1 inch apart on a greased baking tray and stand aside in a warm place until the buns are doubled in size.
Sprinkle organic crushed sugar lumps over the buns (so the sugar looks coarse).
Bake at 190 degrees centigrade for about 25 minutes.
 

 

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