Chelsea Buns

Recipe View 5 mins Bloom the Yeast: In a small bowl, sprinkle the yeast over 1/4 cup of warm water. Stir in 1 teaspoon of sugar. Let stand for 5 minutes, or until the yeast is foamy. (5 minutes)

Recipe View 10 mins Prepare the Dough: In a large bowl, sift together the flour and salt. Cut in 3/4 cup of softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins Combine Wet and Dry Ingredients: In a saucepan, bring the milk to a simmer; remove from the heat and stir in 1/2 cup of sugar. Cool until lukewarm (about 100°F/40°C). Pour the milk and yeast mixture into the flour mixture. Add the eggs and mix well to form a soft, sticky dough. (5 minutes)

Recipe View 8 mins Knead the Dough: Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour, a tablespoon at a time, if necessary, to prevent sticking. (8 minutes)

Recipe View 1 hrs 30 mins First Rise: Place the dough in a buttered bowl, turning to coat. Cover with a light cloth and let rise in a warm place (80-95°F/27-35°C) until doubled in volume, about 1 1/2 hours. (90 minutes)

Recipe View 10 mins Shape the Buns: Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup of sugar and the raisins. Roll up the dough tightly to form a log, pinching the seam to seal. (10 minutes)

Recipe View 30 mins Second Rise: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking pan. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. (30 minutes)

Recipe View 25 mins Bake: Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes. (25 minutes)