Chelsea Buns

Preparation info

  • 7

    • Difficulty


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. plain flour
  • ¼ teasp. salt
  • 1 oz.


Mix flour and salt; rub in fat, cream yeast and add to flour, with warm milk. Beat well and put to rise to double its size. Knead risen dough lightly and roll out in a square of about 10 in. Sprinkle with the fruit and sugar and roll up like a Swiss roll. Cut roll into