Hope all is well with you. I brought some quick yeast back from the UK and I had a yen to make some Chelsea buns but there doesn't seem to be a recipe on the site using the quick yeast. The recipe I have got is from The Book of Cakes 1997 but that uses dried yeast. Using the old recipe, how much quick yeast would I need and would anything else need changing or is there there an updated one that I haven't found?
Thank you, as ever