Bobcaygeons Chelsea Buns Recipe

How to make it

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• Combine ¼ cup flour, sugar, salt and yeast in a large bowl.
• Heat water, milk and oil until very warm but not boiling.
• Stir hot liquids into dry ingredients with a wooden spoon, beating well.
• Beat eggs until frothy and mix into batter.
• Mix in enough of the combined, reserved flour to make a soft dough that does not stick to the sides of the bowl.
• Turn out onto lightly floured counter. Knead about 10 minutes, until elastic. DO NOT UNDER-KNEAD.
• Cover and let rest 10 minutes.
• Grease two 9” round spring-form pans.
• Mix brown sugar, cinnamon and butter in small bowl. Add water and blend to liquidy paste.
• Pour one quarter of this mixture into the bottom of each pan and spread to cover.
• Cut dough in half, and roll each half into a rectangle about 35 x 22 cm.
• Spread each rectangle with the remaining butter, sugar, cinnamon and water mixture.
• Then sprinkle each rectangle with ¾ cup raisins.
• Roll rectangles very tightly in jelly-roll fashion, beginning at short side.
• Pinch edges to seal.
• Cut each roll in half, then cut each half into 2 equal pieces. Cut each piece in half again. You will have 16 pieces total when finished.
• Put pieces, cut side up, on top of butter, sugar, cinnamon mixture in pans. Cover with greased wax paper and tea towel and set in a warm place to rise.
• Let proof until doubled, 50 minutes.
• Heat oven to 350 degrees F.
• Bake rolls for 30-35 minutes, until golden and fragrant.
• Immediately flip pans upside down onto wire racks with tin foil underneath and let syrup run over buns. Remove pans after 5 minutes.
• These are best served warm but can be kept refrigerated up to a week. Reheat in microwave or low oven before serving.