Willowbrook Buns
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
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
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
Knock
the dough back and then roll out into an oblong 20 x 50cm or thereabouts.
Sprinkle:
Sprinkle:
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 table spoon runny honey
- 1 table spoon golden syrup
over the dough
Roll
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!
Bake
for 15 mins at 160 degrees Celsius until cooked and golden.
Enjoy!
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