Chelsea Buns Recipe - Cooking Index
Chelsea Buns Recipe - Cooking Index
Imagine for a moment that it's Sunday morning. You've just made a fresh pot of coffee, pressed the orange juice and as you reach for your favourite section of the weekend paper, you reach instead for a piping hot Chelsea Bun. Fresh from the oven, they're absolutey divine served with fresh berry compote, creamy, whipped butter or just about anything your little heart desires. Now imagine that this is not just your imagination. Enjoy!
Courses: Breads, Dessert| 1 | Sweet Dough - (small size) | |
| 1 cup | 160g / 5.6oz | Brown sugar |
| 2 teaspoons | 10ml | Cinnamon |
| 1/3 cup | 65g / 2.3oz | Soft butter or margarine |
| 1 tablespoon | 15ml | Corn syrup |
| 1/3 cup | 48g / 1.7oz | Pecan halves - (optional) |
| 1/2 cup | 80g / 2.8oz | Raisins or chopped pecans - (optional) |
Prepare sweet dough as directed to Dough stage. Remove dough from pan. Cover and let rest 5 minutes.
Combine brown sugar, cinnamon and butter. Place 1/3 of mixture in greased 9-inch square cake pan. Stir in 1 tablespoon corn syrup. Spread evenly in pan. Sprinkle pecan halves, rounded-side down, on top.
Roll out dough on lightly floured surface to 12- x 9-inch rectangle. Spread remaining brown sugar mixture evenly over dough. Sprinkle raisins or chopped nuts evenly on top. Roll up tightly from long side. Pinch edges together to seal.
Cut roll into 9 slices. Place evenly spaced in pan. Cover; let rise in warm place until doubled in size (40 to 50 minutes).
Bake AT 375 degrees for 18 to 25 minutes, or until golden. Let stand 5 minutes then turn upside down onto serving dish. Enjoy warm.
This recipe yields 9 buns.
Source:
Robin Hood Multifoods Inc. (Bread Machine Collection) at - http://www.robinhood.ca
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