Chelsea Buns Recipe

• 4 Eggs
• 8 tbsp Butter
• 120 ml Warm Milk
• 140 gram Currants
• 2 cups All-Purpose Flour warmed/ sieved with 1 tsp of salt
• 1/2 cup Caster Sugar (superfine granulated)
• 3 tbsp Yeast creamed with a teaspoon of sugar
• 1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
• A pinch of Caster Sugar (superfine granulated) for finishing

• Add half of the butter and sugar to the warmed flour and rub to smoothen.
• Beat the eggs and then add the milk and creamed yeast to it.
• Now knead the flour using above-made liquid until smooth. Keep aside for 1-1/2 hour for fermentation.
• Knead the dough lightly into shape on a floured board and roll out to a square.
• Soften the remaining butter and spread over the dough with some of the remaining sugar, then fold and roll out again.
• Sprinkle with the rest of the sugar, currants and spice. Now, with the hands, roll up like a Swiss roll.
• Cut this into slices of about 1-1/2 inches. Lay the slices flat close together on a warm, greased tin in the oven for 15 - 20 minutes.
• Sprinkle the buns with sugar. Let the buns cool.
• Chelsea Buns are ready to serve.