Chelsea buns are characterized by an egg-enriched yeast dough with a high butter content, which is rolled up before cutting. After baking this creates vertical concentric layers, that can be pulled apart as you eat them.
Melt half the butter in the milk over a low heat to hand-warm, and leave the remaining butter in a warm place to soften.
Put the buttered milk into a food mixer bowl with the dough hook. Switch on at the lowest speed. Add the flour,
Cream the softened butter with
Grease a baking sheet and put the slices on it, almost touching. Cover with a cloth and leave to rise again for 30 minutes.
Preheat the oven to 200°C/400°F/ gas 6. The buns will have risen and will now be touching. Sprinkle the remaining tablespoon of caster sugar on top and bake for 15–20 minutes, when they will have risen further and be golden brown.
Remove to a rack to cool completely before separating the buns.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.