Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
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, 45 g/ 1½