Thursday, May 12, 2016

Chelsea Buns!

I heard a lovely little story on the radio the other day about a man who lived in a beautiful little cottage in England, along with his wife and children. To anyone looking in, this man's life seemed idyllic. However, he was never at peace. Though his wife and children often took time to stroll in the lush green fields around them, the restless man never felt there was time for such pleasantries.....he would look about the cottage and its grounds and always see something that needed tending to. One day,out of a mad sort of desperation, the man fled his home and family in search of the peace he so anxiously longed for. He traveled far and wide throughout the country, never finding respite, doggedly seeking a place of perfect rest. After many long, wearisome days and nights, not even sure where he was, the man climbed atop a hill. Looking down into the valley, he spotted a stunningly beautiful little cottage surrounded by emerald green fields. "Ahhh!" he said to himself, "Surely this is it!" As he descended the hill and approached the cottage, he was stopped in his tracks by the sudden realization that this perfect place of rest was the home he fled so many days ago! 

This little story spoke to me. It reminded me, once again (how many times must I be reminded?!) to slow down, rest and enjoy the simple gifts that are around me! May we all have eyes to see! 

The recipe today is also from England. Chelsea buns originated in the 1700's in Chelsea, England. They are a lovely, dense, cake-like treat studded with raisins ( the original buns were filled with currants).You will be proud to serve them to your guests! Enjoy! 

Chelsea Buns

½ Cup warm milk
1 pkg/Tbsp. Red Star Platinum Yeast
2 Tbsp. sugar
¼ Cup butter, softened
½ tsp. salt
2 Cups unbleached, all-purpose flour

½ Cup raisins
1 ½ Tbsp. rum (or water with a tsp. of rum extract)

¼ Cup sugar
¼ Cup ground almonds
1 tsp. cinnamon
½  tsp. dried lemon rind

2 Tbsp. softened butter

1 egg yolk, beaten with 1 ½ tsp. water

2 Tbsp. apricot jam

Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.  

While dough is rising, mix the raisins and rum together (you may warm them in the microwave for 30-40 seconds). Mix sugar, ground almonds and cinnamon together in a small bowl and set aside.

When dough is risen, punch down and ,on a floured surface, roll out to an 16 x 8” rectangle. Spread the rectangle with the 2 Tbsp. butter. Spread the sugar mixture over the dough. Drain the raisins, then spread them over the sugar mix. Cut the dough into 8- 2” wide strips. Roll each strip up and place in a greased muffin tin (or paper-lined). Cover and let rise about 30 minutes.
Brush the rolls with the egg yolk. Bake in a 425 oven for 20 minutes, until golden. Warm the apricot jam in the microwave and brush on top of the warm rolls. Enjoy!! 

Adapted from a recipe at
Visit for more delicious breads


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