Chelsea Buns Recipe

Chelsea Buns Recipe

Ingredients:

1 c of milk
1/3 c of sugar (granulated)
2 tsps of salt
1/2 c of shortening
1/2 c of water
1 tsp of sugar (granulated)
1/2 c of water (lukewarm)
1 packet of yeast (active dry)
5 c of flour
1/2 c of butter; softened
3/4 c of sugar (brown)
1 Tbsp of cinnamon

For the Syrup:
3/4 c of sugar (brown)
3 Tbsps of butter
3 Tbsps of water (hot)
3/4 c of cherries (Maraschino, red and green); drained and halved
1 c of raisins (seedless)
1/2 c of nuts (chopped walnuts or pecan halves)

Instructions:

Scald milk then pour inside a mixing bowl; add (1/3 cup) sugar, shortening, salt and water. Mix thoroughly till shortening has melted. Let it cool at room temperature.

Dissolve (1 teaspoon) sugar with (lukewarm) water then add yeast; set aside for ten mins. Stir thoroughly then add into mixture of milk. Slowly add flour till dough becomes soft.

Turn it out onto floured surface then knead till dough turns elastic and smooth, at about ten mins. Shape it to ball then place on buttered bowl; turn once and cover it with waxed paper then a moist cloth. Allow to rise till volume has doubled, at about 1-1/2 hours.

Punch it down then knead it thrice; allow to rest ten mins on the surface. While waiting, prepare syrup, Combine (hot) water, (brown) sugar, and butter in saucepan above moderate heat.

Stir frequently till butter has melted; let it boil about 2 mins. Pour at once on 2 greased 10 inch round baking pans.

Divide raisins, nuts, and cherries between 2 pans; sprinkle evenly on the base. Roll dough to a 14×9 inch rectangle then brush gently with softened butter evenly on top and sprinkle cinnamon and (3/4 cup) brown sugar. Roll it up tightly, jellyroll fashion starting from longer side.

Slice the rolls to 16 pieces. Arrange them on pans with syrup. Brush butter on top and cover them with waxed paper then a moist cloth. Allow to rise till volume has doubled at about forty-five mins.

Preheat oven at (375 degrees F). Bake for twenty-five mins till golden. Once done, invert the pan on large platter, letting the hot syrup run on buns

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