Chelsea Buns
From chefelaine 17 years ago
- 25 minutes to make
- Serves 18
These sticky, gooey buns are the perfect breakfast, brunch or mid-afternoon snack. This recipe is not difficult and you can let them rise for the second time overnight in the refrigerator.
Ingredients
- 2 packages dry active yeast shopping list
- 1/2 cup tepid water shopping list
- 1 tsp granulated sugar shopping list
- 2 cups all-purpose flour (with some aside for adding if necessary) shopping list
- 1 1/2 cups warm milk shopping list
- 1/2 cup granulated sugar shopping list
- 3 eggs, beaten shopping list
- 1/2 cup butter shopping list
- 2 tsp salt shopping list
- 5 to 6 cups all-purpose flour shopping list
- Glaze: shopping list
- 3/4 cup butter shopping list
- 1 1/2 cups brown sugar shopping list
- 3 tbsp corn syrup shopping list
- Filling: shopping list
- 3/4 cup melted butter shopping list
- 1 1/2 cups brown sugar shopping list
- 3 cups raisins or nuts shopping list
How to make it
- In a medium bowl, sprinkle yeast over water.
- Stir in sugar and let mixture stand for 5 minutes or until yeast is dissolved.
- In a large bowl, with an electric mixer, beat together milk, granulated sugar, eggs, butter and salt.
- Stir in yeast mixture along with 2 cups of flour.
- Beat mixture together for about 2 minutes or until well combined.
- Stir in enough remaining flour so that mixture does not stick to sides of bowl.
- On a lightly floured board, by hand or with the dough hook of a mixer, knead dough together until smooth and elastic.
- Place in a buttered bowl, cover and let stand in a warm place until doubled in bulk, about 45 minutes.
- While dough is resting, in a pot combine butter, brown sugar and corn syrup for the glaze.
- Heat until sugar is melted.
- Cover the bottom of two 9-inch square or round pans with glaze.
- Punch down dough and roll out into a rectangle of approximately 20 x 15-inches.
- Brush melted butter over yeast dough; sprinkle with sugar and raisins or nuts.
- Roll up jelly roll fashion, lengthwise, making sure ends are even.
- Cut into 1-inch slices.
- Place in glazed pans, just touching.
- Cover with a clean cloth and let rise until swollen and sticky, about 45 minutes.
- Preheat over to 375°F
- . Place pans on middle shelf of oven and bake for 20 to 25 minutes or until golden.
- Let sit for 5 minutes to let the glaze set.
- Turn out glaze side up.
- Serve warm.
The Rating
Reviewed by 11 people-
great recipe thanks look delicous
momo_55grandma
in Mountianview loved it
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Terrific! :)
noir
in Boston loved it
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Can't wait to try this one!! Looks delicious!
gourmetana
in London loved it
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