Serves 6
Dough
400 g cake flour
2 ml salt
15 ml castor sugar
1/2 packet yeast (5g)
5 ml cinnamon
Pinch of cloves
25 g margarine-melted
1/2 ml milk-low
Extras
25 ml margarien-melted
25 g damp brown sugar-extas to put on top
60 ml raisins-roughly chopped
1/2 egg-wipped
Honey-for decoration
Decoration
125 ml icing sugar
A few drops of hot water
Metod
A. Prepare dough.
1. Mix All the Dry ingredients in a mixing bowl.
2. Mix the 25 ml margarien-melted,1/2 egg and milk-low together.
3. Add the margerien mixture in by the Dry ingredients to make the dough.
4. Knee the Dough for 10 minutes, cover and leave to Reis the Dubble the volume.
B.put on the oven on 180°c.
C. Forms of the Rolls.
1. Roll the Dough out in a right angle form +-1 cm thick.
2. Paint with 25 ml margarien-melted and sparkle with 25 g brown sugar.
3. Sprinkle with raisins.
4. Roll tight and seal the punt.
5. Cut in 6 ewen rolls.
D. Bake and work off of rolls.
1. Pack the rolls toughly in a cake pan.
2. glaze with the 1/2 egg.
3. Sprinkle with extra brown sugar.
4 Bake for 30-35 minutes till gold brown and cooked.
5. Paint with honey while It is still warm and let it cool down.
E. Decoration of Chelsea Buns.
1. Mix the icing sugar with water till thick, but still be liquid.
2. throw on the rolls and serf.
