This recipe is taken from Yeast Cookery, first published by the National Federation of Women’s Institutes in 1952 with guidance from the staff of the Food Kitchens of the Ministry of Food. The national committee was convinced that, following an ‘increased interest in home baking and frequent questions about yeast cookery‘, the publication would ‘fill a gap in the ranks of cookery books.’ Alongside tips and advice in how best to use yeast in baking, recipes include national specialities such as a Welsh Bara Brith, a Barm Brack from Ireland and ‘miscellaneous’ rolls, twists, puffs, pastries and cakes.
Chelsea Buns (England)
- 1/2 lb plain flour
- 1/2 teaspoon salt
- 2 oz margarine
- 1/2 oz yeast
- 2oz sugar
- 1 egg
- 1oz chopped peel
- 1oz sultanas
- 1oz currants
- Sift the flour and salt together and rub in half the fat.
- Whisk the yeast in a little milk, ad beaten egg, and add to flour to make a fairly sticky dough. Beat well.
- Set to rise in a warm place until dough has doubled in bulk. Re-knead and roll into oblong shape.
- Spread on half the remaining fat an the sugar. Fold up and repeat the process.
- Roll out to square 1/4 in. thick. Spread on the fruit and roll up.
- Cut in slices, place on a greased baking tray.
- Brush with milk, dredge with sugar. Prove till doubled in bulk.
- Bake in hot oven for 20 minutes.