| • | Add one-half of the butter and sugar to the warmed up flour and rub to smoothen.
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| • | Beat the egg and then add the milk and skimmed yeast to it.
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| • | Now knead the flour utilising above-made liquid until smooth. Keep aside for 1-1/2 60 minutes for fermentation.
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| • | Knead the dough lightly into shape on a floured board and roll aside to a square.
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| • | Soften the left over butter and spread aside all over the dough with few of the left over sugar, then fold and roll aside again.
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| • | Sprinkle with the remain of the sugar, currants and spice. Now, with the hands, roll up alike a Swiss roll.
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| • | Cut this into pieces of about 1-1/2 inches. Lay the pieces flat close together on a warm, lubricated tin in the oven for 15 - 20 minutes.
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| • | Sprinkle the buns with sugar. Let the buns cool.
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| • | Chelsea Buns are ready to serve.
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