Chelsea Buns

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These sticky, gooey buns are the perfect breakfast, brunch or mid-afternoon snack. This recipe is not difficult and you can let them rise for the second time overnight in the refrigerator.

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Ingredients

  • Glaze:
  • 2 packages dry active yeast
  • 1/2 cup tepid water
  • 1 tsp granulated sugar
  • 2 cups all-purpose flour (with some aside for adding if necessary)
  • 1 1/2 cups warm milk
  • 1/2 cup granulated sugar
  • 3 eggs, beaten
  • 1/2 cup butter
  • 2 tsp salt
  • 5 to 6 cups all-purpose flour
  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 3 tbsp corn syrup
  • Filling:
  • 3/4 cup melted butter
  • 1 1/2 cups brown sugar
  • 3 cups raisins or nuts

Preparation

Step 1

In a medium bowl, sprinkle yeast over water.
Stir in sugar and let mixture stand for 5 minutes or until yeast is dissolved.
In a large bowl, with an electric mixer, beat together milk, granulated sugar, eggs, butter and salt.
Stir in yeast mixture along with 2 cups of flour.
Beat mixture together for about 2 minutes or until well combined.
Stir in enough remaining flour so that mixture does not stick to sides of bowl.
On a lightly floured board, by hand or with the dough hook of a mixer, knead dough together until smooth and elastic.
Place in a buttered bowl, cover and let stand in a warm place until doubled in bulk, about 45 minutes.
While dough is resting, in a pot combine butter, brown sugar and corn syrup for the glaze.
Heat until sugar is melted.
Cover the bottom of two 9-inch square or round pans with glaze.
Punch down dough and roll out into a rectangle of approximately 20 x 15-inches.
Brush melted butter over yeast dough; sprinkle with sugar and raisins or nuts.
Roll up jelly roll fashion, lengthwise, making sure ends are even.
Cut into 1-inch slices.
Place in glazed pans, just touching.
Cover with a clean cloth and let rise until swollen and sticky, about 45 minutes.
Preheat over to 375°F
. Place pans on middle shelf of oven and bake for 20 to 25 minutes or until golden.
Let sit for 5 minutes to let the glaze set.
Turn out glaze side up.
Serve warm.

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