Chelsea Buns

Products:

4 tsp dry yeast
1 tsp sugar
560 g flour
Toplo 375 ml milk or water
1/2 teaspoon ground cinnamon
1/4 tsp ground nutmeg

2 tsp grated orange peel
1 tbsp sugar (optional)
1 egg
'45 Melted butter
'15 Melted butter (optional)
2 tbsp thick raspberry jam
'75 Raisins
'50 Brown sugar
'60 Roasted walnuts
3 tsp honey

Glaze

240 g caster sugar
'15 Melted butter
2 tbsp warm milk
3 tsp ground coffee
Preparation:

• Dissolve yeast in warm milk with sugar and 1 tablespoon flour and leave in a warm place for 10 minutes.
• Separately sifted flour and add the spices, grated orange peel and 1 tbsp extra sugar.
• Add the egg, butter and yeast effervescent.
• Involved elastic and smooth dough.
• Cover with a cloth and leave in a warm place to rise (about 1 hour) or until increased in volume twice.
• Testing shifted again on flour surface.
• rolled out to a rectangle 23h36 cm
• Namaslyava with extra butter and then with raspberry jam.
• Raisins mixed with walnuts and brown sugar.
• Sprinkle on top, leaving the end of the 2 cm.
• is screwed into a roll and cut into 12 pieces.
• BREAD Chelsea (Chelsea Buns) rank in 2 greased baking trays (22 cm).
• Cover and leave in a warm place to rise (30 minutes)
• The oven was heated to 200 C.
• BREAD Chelsea (Chelsea Buns) bake 30 minutes.
• Allow to cool to form 10 minutes and then was transferred onto a metal lattice.
• Spread tortillas with honey and sprinkled with icing.
• For the icing: sieve the icing sugar into a small bowl, add the milk, butter and coffee and mix well.
Notes:

** Recipe for rolls filled with raisins (Slices Chelsea (Chelsea Buns)), wrapped round as cinnamon buns became known along London's Chelsea Bun House in the 18th century. Tortillas Recipe for Chelsea (Chelsea Buns) are ideal for a morning or afternoon snack with a glass of milk.