CHELSEA BUNS
Steps:
- Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes.
- Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F).
- In another pan, melt the butter. Set aside 1/4 cup for brushing the pans.
- When the yeast is bubbly, fit the electric mixer with a dough hook or paddle. Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes.
- Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
- Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter.
- Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon.
- Once the dough has doubled, punch it down with your hands. Divide the dough into 2 equal portions. On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches. Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides. Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed. Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans. Brush the surface of the buns with the remaining 1/4 cup of milk. Let the buns rise in the pans until almost doubled in size, about 30 minutes.
- In the meantime, preheat the oven to 350 degrees F.
- Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean. Cool in the pans 10 minutes. Serve warm. To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days. To reheat, remove the plastic wrap; then wrap the buns in aluminum foil. Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through.
CHELSEA BUNS
These large, buttery rolls are my family's favorite Christmas tradition. We eat them on Christmas morning under the tree!
Provided by BlueSadie
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 12
Number Of Ingredients 13
Steps:
- Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
- Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
- Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 73.4 g, Cholesterol 101.1 mg, Fat 18.1 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 10.7 g, Sodium 334.8 mg, Sugar 22.7 g
More about "chelsea buns recipes"
HOW TO MAKE CHELSEA BUNS - COLONIAL WILLIAMSBURG
From colonialwilliamsburg.org
- Put your flour in a large mixing bowl. Work the butter into the flour thoroughly with your hands so that it is absorbed by the flour. In a separate bowl whip your eggs thoroughly.
- To the eggs add the sugar, salt, milk (warm, not hot) and the dry yeast. Blend all of these ingredients well.
- Pour egg mixture into the flour/butter and mix with a wooden spoon until it comes together. Knead it with your hands until it becomes similar to bread dough.
- Cover with a warm damp cloth and set it aside in a warm place to let it proof (rise) about an hour. In the meantime have your currants, butter and sugar put into small bowls to have ready for the filling of the dough.
- After the dough has risen you are ready to roll out the dough and put in the filling. Start by flouring your work surface so the dough doesn’t stick to it.
- Gently punch the dough down to let out the air and work it into a ball. Roll it out into a rectangle approximately 18″ to 20″ inches by 12″ to 14″ inches and around a ½ inch thick.
- With a table knife, spread half of your softened butter on the left two sections leaving the right section uncovered. Evenly sprinkle half of the sugar over the butter and then half of the currants evenly over that.
- Gently lift the right third of the dough and fold it over the center third and gently press it down. Now take those two and gently fold it over onto the left third and press down gently.
- Lightly flour your work surface again and center your dough so that it looks like a rectangle again. Roll the dough out as you did before until it is as large as the rectangle size we started with.
- Now take a medium sharp knife and proceed to cut the buns from one end of the “log” to the other at about an inch and a quarter to an inch and a half for each one.
PAUL HOLLYWOOD'S CHELSEA BUNS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 10
MUSKOKA CHELSEA BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
DAN’S STICKY SPICED ORANGE CHELSEA BUNS - THE GREAT …
From thegreatbritishbakeoff.co.uk
CHELSEA BUNS | WOMAN SCRIBBLES
From womanscribbles.net
CLASSIC CHELSEA BUNS RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
TRADITIONAL CHELSEA BUNS MADE EASY | RECIPES MADE EASY
From recipesmadeeasy.co.uk
CHELSEA BUNS | BAKING RECIPES | GOODTO
From goodto.com
HOW TO MAKE THE PERFECT CHELSEA BUNS | BAKING | THE GUARDIAN
From theguardian.com
CHELSEA BUNS RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE CHELSEA BUNS (CINNAMON BUNS) - FOODLE CLUB
From foodleclub.com
EASY HOMEMADE CHELSEA BUNS - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
13 VEGGIE BURGER RECIPES TO COOK NOW OR FREEZE FOR LATER
From epicurious.com
CHELSEA BUNS RECIPE | HOW TO MAKE CHELSEA BUNS | BAKING MAD
From bakingmad.com
BUN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHELSEA BUNS (BRITISH BUNS SIMILAR TO CINNAMON ROLLS)
From christinascucina.com
CHELSEA BUNS (CINNAMON ROLLS) - SALTY GINGER
From saltyginger.com
CHELSEA BUNS WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
COTTAGE COUNTRY STYLE CHELSEA BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHELSEA BUNS (CUSTARD RAISIN BUNS) - CLOUDY KITCHEN
From cloudykitchen.com
ROUJIAMO: CHINA'S 2,200-YEAR-OLD 'BURGER' - BBC TRAVEL
From bbc.com
CHELSEA BUNS - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
#time-to-make #course #preparation #occasion #low-protein #very-low-carbs #breads #oven #bread-machine #easy #rolls-biscuits #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #yeast #low-in-something #taste-mood #sweet #equipment #small-appliance #4-hours-or-less
You'll also love