Chelsea Buns.

One lb. sifted flour; 3 well-beaten eggs; ½ pint warm milk; I oz. yeast; 3 ozs. sugar; 3 ozs. butter; I oz. currants; I oz. chopped peel.

Cream the yeast and I teaspoon of sugar and leave 15 minutes. Sift the flour into a warm basin. Make a well in the middle and add the yeast and sugar mixture. Mix to a soft dough with beaten eggs and warm milk. Leave in warm place to rise for ¾ hour. Then turn out on to floured board and knead. Roll out and flake the butter over and sprinkle with the sugar. Fold up and then roll out again and sprinkle with currants and chopped peel. Roll this time as for a jam roll. Cut with a sharp knife. Place on a hot greased tin and put to rise for 15 minutes. Bake in a hot oven. Brush with sugar and water and wrap in a tea towel.