| • | Add half of the butter and sugar to the warmed flour and rub to smoothen.
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| • | Beat the eggs and then add the milk and creamed yeast to it.
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| • | Now knead the flour using above-made liquid until smooth. Keep aside for 1-1/2 hour for fermentation.
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| • | Knead the dough lightly into shape on a floured board and roll out to a square.
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| • | Soften the remaining butter and spread over the dough with some of the remaining sugar, then fold and roll out again.
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| • | Sprinkle with the rest of the sugar, currants and spice. Now, with the hands, roll up like a Swiss roll.
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| • | Cut this into slices of about 1-1/2 inches. Lay the slices flat close together on a warm, greased tin in the oven for 15 - 20 minutes.
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| • | Sprinkle the buns with sugar. Let the buns cool.
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| • | Chelsea Buns are ready to serve. |
