Saturday, November 28, 2009

Chelsea Buns

These are the UK equivalent of Cinnabons [without the frosting]

2 lbs of white bread dough
one cup of raisins plumped in boiling water with a squirt of lemon juice [drain once cooled]
half a cup of light brown sugar
one egg beaten to a froth
one teaspoon of ground nutmeg and one of cinnamon

1. Spread out the dough onto a floured surface and form into a large rectangle - about 18 inches by 12 inches

2. Spread with the beaten egg using a brush

3. Sprinkle the remaining ingredients over the surface

4. Roll up into a sausage shape

5. Cut sausage in half

6. Cut each piece in half again and then cut each quarter into fourths

7. Place each roll in a well greased baking tin

8. Cover with a damp cloth or greased paper and leave to rise for an hour or until doubled in size.

9. Bake in a pre-heated oven at 375 degrees for twenty minutes.

Eat whilst still warm with lots of salted butter.

Score = 5 as long as you skip the butter.


Maddy said...

Aren't you glad you have a big sister who likes raisins - saved from a fate worse than death.

farmwifetwo said...

Chelsea buns and cinnamon rolls are close but not the same.

Chelsea buns are more bread like. Have clear icing. Are taller. Have candied fruit, cherries, nuts and raisins.

Cinnamon rolls are more like danishes, flatter, thick icing. Nuts and raisins are optional.

I haven't had chelsea buns in years. You don't see them often.