Monday, May 14, 2012

Sugar and Spice and All Things Nice...

Willowbrook Buns

This revamped recipe is based on an old Chelsea Bun recipe from Peter's Cambridge days. I was reminded of it when we had tea with our godson in Cambridge, and went to Fitzbillies, where the Chelsea buns have been legendary for decades. This is a fun and easy treat for when you need a little sweet carbohydrate pick me up, comfort food, or have been asked to help out with morning tea. 

  • 4 cups strong white plain flour
  • 1 cup currants
  • 1/4 cup sugar
  • 60g butter
  • 1 beaten egg
  • 1 teaspoon salt
1 generous cup of luke warm milk to which has been added 2 teaspoons dried yeast and 1 teaspoon sugar, and allowed to froth for 10 mins. 

the dough and leave to double its size in a warm place (the oven at a bare 50 degrees C is a good place on a cold day) 

the dough back and then roll out into an oblong 20 x 50cm or thereabouts. 

  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 table spoon runny honey
  • 1 table spoon golden syrup
over the dough 

into a sausage 50 cm long, cut into 5cm slices and place into a baking tray to rise again.

for 15 mins at 160 degrees Celsius until cooked and golden.


1 comment:

  1. Normally I am not tempted by sticky cakes, but on Sunday (Mother's Day) we wanted a traditional, old fashioned afternoon tea.

    Devonshire teas, patty cakes and Chelsea buns.

    White linen on the tables, flowers in the vases and waitresses in black skirts :)


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