How to make...Chelsea Buns.

INGREDIENTS

• 1 1/2 lb (675g) Flour

• 8 oz (200g) Butter

• 1 1/2 oz (30g) Yeast

• 8 oz (200g) Castor Sugar

• 5 Eggs, beaten

• Grated Rind from 1 Lemon

• 3/4 pint (400ml) Buttermilk or Sour Milk

METHOD

1. Warm the milk in a saucepan. 

2. Work the yeast and a teaspoon of sugar together until they are liquid, then add the heated milk.

3. Sift the flour and salt into a basin, rub half the butter lightly into the flour and add half the sugar and grated lemon rind. 

4. Add the beaten eggs to the milk and yeast, make a well in the centre of the flour, then mix well in. 

5. Beat the mixture thoroughly with a wooden spoon, cover the basin with a cloth, and place in a warm place to rise for about 1 1/2 hours, or until the dough has risen to twice it's size.

5. Remove to a floured board, and roll out like a strip of pastry to about 1/4 of an inch thick. 

6. Spread all over with the remainder of the butter and half of the remaining sugar, fold in three and roll out thinly again.

7. Dust with the remainder of the sugar and cut the strip in half, roll each strip up like a Swiss Roll. 

8. Cut the rolls into pieces about 1 1/4 inches thick, and put these on a greased tin about one inch apart.

9. Stand the pieces in the tin with the cut side uppermost, so that the coil shows. 

10. Put the tin in a warm place for about 25 minutes, or until each bun is almost as large again.

11. Sprinkle with more sugar and bake in a quick oven (375F / 190C / Mark 5) for about 25 minutes.