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Chelsea buns Recipe

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This recipe for Chelsea buns, by , is from The Braund Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 cup Lukewarm water
2 tsp sugar
2 envelopes yeast
stir sugar in water , sprinkle yeast, let stand 10 minutes
1 cup scalded milk
1/2 cup sugar
1 1/4 tsp salt
6 tbsp shortening

Scald milk, remove from heat,
Stir in sugar, salt and shortening,
Cool to lukewarm , stir yeast and add to mixture.
Stir in 3 cups of flour
2eggs well beaten
Work in 3 more cups of flour.
Turn out on a floured board and knead dough until smooth and elastic. Place in greased bowl and grease the top. Cover and let rise until double in bulk.
While dough is rising combine
11/2 cups brown sugar
3 tsp cinnamon
1cup seedless raisins.
Divide dough into 2 equal balls. Roll into oblong about 1/4 inch thick, brush with melted margarine, sprinkle raisin mixture.
Roll up like a jelly roll, cut into 1-inch slices.
Put a quantity of brown sugar, walnuts and cherries in bottom of pan before setting in buns.
Brush tops with margarine, cover and let rise until doubled in bulk.
Bake 350 for 20-25 minutes.

Preparation Time:
Preparation Time:
about 4 hours
Personal Notes:
Personal Notes:
Awesome at Christmas brunch or Easter




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