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. 

Combine:

• 4 cups strong white plain flour
• 1 cup currants
• 1/4 cup sugar
• 60g butter
• 1 beaten egg
• 1 teaspoon salt

With

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. 

Kneed

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) 

Knock

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

Sprinkle:

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

over the dough 

Roll

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

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

Enjoy!