Chelsea Buns

Ingredients

• 4+ ec milk
• + yeast cake
• 14 tbsp. sugar
• i tbsp. lukewarm water
• % tsp. salt
• + c. flour
• 1 tbsp. butter (softened)
• 2 tbsp. currants (scant)
• + tsp. cinnamon
• 3 tbsp. brown sugar

Method

1. 1

   Make a sponge with above ingredients.

2. 2

   Beat thoroughly, let rise, and when light add egg and flour to make a stiff dough.

3. 3

   Knead, and let rise until it doubles in bulk; then roll 1 inch thick.

4. 4

   Spread with butter, currants, cinnamon, and brown sugar.

5. 5

   Roll the dough as in making Jelly Roll, and cut into slices 1 inch thick.

6. 6

   Place in greased pan, with cut surfaces up and down.

7. 7

   When light, bake in a moderate oven 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 55. The excerpt below is the record exactly as published.

CHELSEA BUNS. 4+ ec milk. + yeast cake. 14 tbsp. sugar. i tbsp. lukewarm water. % tsp. salt. + c. flour. Make a sponge with above ingredients. Beat thoroughly, let rise, and when light add 4 egg and flour to make a stiff dough. Knead, and let rise until it doubles in bulk; then roll } inch thick. Spread with 1 tbsp. butter (softened). 2 tbsp. currants (scant). + tsp. cinnamon. 3 tbsp. brown sugar

Cook this with the app: pantry check, scaling, and the assistant.