CHELSEA BUNS

Sun (Auckland), Volume IV, Issue 1046, 9 August 1930, Page 22

CHELSEA BUNS

CHILDREN LOVE THEM Required: .One anil a-halt pounds o£ flour, half a pound of castor sugar, half a pound of butter, five eggs, one anil a-quartev ounces of yeast, the grated rind of one “lemon, three-quarters of a pint of buttermilk or sour milk. Put the milk in a saucepan to get warm, work the yeast and a teaspoonful of sugar together until they are liquid: when the milk is luke-warm add it. Sieve the flour and a pinch of salt into a basin: divide the butter in half, rub one half of it lightly into the flour, add half the sugar and grated lemon-rind; beat up the eggs, mix them with the milk and yeast, then pour this into the middle of the flour and mix it well in. Beat the mixture thoroughly. Cover the basin with a cloth and put it in a warm place till the dough has risen to quite twice its original size. Lift it on to a floured board, and roll it out to about a quarter of an inch thick. Spread It all over with the rest of the butter, and half of the remaining sugar;' fold it in three and roll it out thinly again; dust it with tho rest of the sugar aud cut the strip in half. Roll each strip up as you would a Swiss roll. Cut the rolls into pieces about pne inch and a-quarter thick, put these on a greased tin with the cut side uppermost, so that the coil shows; put (he tin in a warm place until each bun is about half as large again. Shake a little coarsely-crushed loaf sugar over them, and bake them in a quick oven for about -25 minutes.