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
CHELSEA BUTTER BUN
A scone-type (biscuit) swirl with chopped dried fruit and nuts... easy to make and gets rave reviews everywhere I take it!
Provided by Mrs. Danger_horse
Categories Dessert
Time 45m
Yield 12 scrolls, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190'c, grease ovenproof dish.
- Sift flour and spice, rub in butter.
- Mix to a soft scone (biscuit) type dough with beaten egg and milk.
- Roll out onto a floured board, about 7mm (1/4 inch) thick.
- Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
- Roll up tightly and slice into 12 equal pieces.
- Place in baking dish cut side up, and glaze lightly with milk.
- Bake in oven for 30-40 minutes, until lightly browned and cooked through.
- Serve warm, split, with butter.
Nutrition Facts : Calories 444.5, Fat 22.2, SaturatedFat 13.6, Cholesterol 87.3, Sodium 206.7, Carbohydrate 56.2, Fiber 2.5, Sugar 12, Protein 6.7
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
Soft, sweet raisin rolls drizzled with icing. I got this from my bread machine recipe book. Much easier to make than it sounds, especially since the machine does all the work for you. DON'T LET THE PREP TIME SCARE YOU... THIS INCLUDES ALL THE BREAD MACHINE TIME PLUS THE RESTING TIME. YOU ONLY WORK ON THIS FOR ABOUT 15 MINS.
Provided by Shar Cooks
Categories Yeast Breads
Time 3h15m
Yield 12 buns, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients into your bread machine and select the Dough Program. Add the raisins before the end of the last kneading, when your machine beeps. (If it doesn't offer you this option, add them when you roll out the dough).
- Place the prepared dough onto a lightly floured surface and let it rest for 5 minutes.
- Using a lightly floured rolling pin, roll the dough into a 1/4 inch thick rectangle.
- Mix up 1/3 cup soft brown sugar, 2 tsp cinnamon and 2 tbs soft butter into a paste. Spread this onto the dough.
- Roll the dough up lengthwise, like a jelly-roll / Swiss roll.
- Slice into 1 inch thick rounds. Place these into a lightly greased deep sided baking tray (a roasting tray is good) Cover with a clean cloth and place into a warm, draft-free spot to rise for an hour.
- Bake at 180 deg C for 15 to 20 minutes.
- Remove and while cooling drizzle with a paste of Icing sugar and water. No quantities for this - just use icing sugar and add teaspoons of hot water at a time. Mix until smooth and not too runny.
Nutrition Facts : Calories 174.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 304.4, Carbohydrate 31.1, Fiber 1.2, Sugar 5.8, Protein 4.8
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HOW TO MAKE CHELSEA BUNS - COLONIAL WILLIAMSBURG
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- 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.
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