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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chelsea Buns Recipe

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This recipe for Chelsea Buns is from Marsha's Family Cookbook Project, 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:  
Sweet Dough:
1 pkg active dry yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup milk
1/8 cup butter
1/4 cup sugar
1/2 tsp salt
3 cups flour
1 egg - beaten

Filling:
1 1/4 cup brown sugar
3/4 cup melted butter
1 tsp cinnamon
3/4 cup pecans or Maraschino cherries - optional
Directions:
Directions:
Sprinkle yeast into lukewarm water, add 2 teaspoons sugar; let stand for 10 minutes, then stir. Scald milk; add butter, sugar and salt. Cool to lukewarm and add softened yeast; mix together. Add half the flour to make a thick batter; beat well. Add eggs and beat well. Stir in remaining flour, using only enough to make a soft dough that does not stick to hands or bowl. Turn out on a lightly floured board and knead until smooth and satiny - about 10 minutes. Place in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until double in size - about 1 1/2 hrs. Punch down and knead lightly.

To shape - roll gently into a rectangle about 1/4" thick, 15" wide and 18" long. Combine 1/2 cup brown sugar, 1/4 cup melted butter and 1 tsp cinnamon; spread over dough. Roll up as for jelly roll, pressing down last edge firmly. Cut in slices 1" thick. Grease bottom and sides of 9" X 13" pan. Combine 1/2 cup melted butter, 3/4 cup brown sugar and pecans or cherries (if desired); spread evenly over bottom of pan. Arrange rolls, cut side down on filling leaving space for expansion. Cover and let rise in warm place until double in bulk - about 1 hour. Bake in a moderate oven (350º) 25 to 30 minutes or until golden brown. Remove from pan all at once and cool bottom side up.

 

 

 

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