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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chelsea Buns Recipe

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This recipe for Chelsea Buns is from The Mackechnie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Yeast Mixture:
1 tsp. white sugar
1/2 c. warm water
1 pkg. dry yeast

Dough:
1/4 c. white sugar
1/2 c. milk
1/4 c. butter
1 tsp. salt
2 eggs, beaten
4 c. AP flour

Filling:
3/4 c. butter
3/4 c. brown sugar
1 c. raisins/nuts/cherries
1 T. cinnamon
Directions:
Directions:
Mix sugar, warm water and yeast. Let sit for 10 mins. Mix sugar, milk, butter, salt, and heat in saucepan until butter melts - then cool.
Beat in the eggs, one at a time. In a large bowl, combine eggs/milk mixture, and yeast mixture. Using electric beater, gradually beat in 1 1/2 c. flour. Beat for 2 mins. With wooden spoon, stir in remaining flour. Beat until it makes a soft dough that comes away from sides of bowl. Turn onto floured board and knead for 9-10 mins. Place dough in large oiled bowl. Turn to get oil on all surfaces. Let rise 1 1/2 hours or in refrig. for 8 hours. Punch down dough. Roll out and brush with butter. Now mix your filling ingreds. as above. Add the filling.
Roll up: you are making a twisted bun so roll out into a long strip and crisscross the dough to make a weave or french braid! Brush with butter and cut into 15 pieces. Cover and let rise 1 hour. Bake 375º for 25 mins.

 

 

 

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