Chelsea Buns

By LoriCaputo

Ingredients

• 1/2 ½ tsp. sugar
• 1/2 ½ cup warm water
• 1 tbs. dry yeast
• 1 egg
• 1/4 ¼ cup milk
• 3 tbs. sugar
• 3/4 ¾ tsp. salt
• 2 1/2 - 3 2 ½ - 3 cups flour
• 1/4 ¼ cup butter, melted
• 1/2 ½ cup toasted walnuts, finely chopped
• 1/4 ¼ cup brown sugar
• 1/2 ½ cup brown sugar
• Finely grated peel of ½ an orange and ½ a lemon
• 1/3 cup raisins
• 1/2 ½ tsp. cinnamon
• 1/4 ¼ tsp. nutmeg
• 1 tbs. softened butter
• 1/4 ¼ cup butter
• 3 tbs. Corn syrup
• 1/4 ¼ cup dried cranberries

Preparation

Step 1

Stir the 1 tsp. sugar into the warm water to dissolve. Sprinkle yeast over top and let stand until foamy, 10 minutes. Beat egg, stir in milk, 3 tbs. sugar and the salt. Stir in the foamy yeast mixture. Stir in 2 cups of flour and the melted butter. Stir in more flour, just until a soft dough is formed. Knead dough until smooth about 10 minutes. Place dough in a greased bowl and rise until doubled.

In a bowl combine ¼ cup walnuts, ¼ cup brown sugar, peels, raisins, and spices. In another bowl combine the ½ cup brown sugar, ¼ cup butter, and corn syrup. In a 3rd bowl combine the remaining nuts and cranberries.

Preheat oven to 350 degrees. Grease an 8 inch square pan. Punch dough and roll to a 6 x 12 inch rectangle. Spread with 1 tbs. softened butter, sprinkle with the raisin mix and roll tightly, cut into 6 thick pieces.

Cook the corn syrup mix until boiling, bubble without stirring for 2 minutes. Pour boiled mixture into a greased pan, sprinkle with remaining nut-cranberry mix. Place rolls on the bottom , rise, uncovered, until doubled, about 30 minutes. Bake 25-30 minutes. Invert and cool.

Note: You can also chill the dough 4 hour or overnight, after slicing the rolls. Place the rolls onto room-temperature glaze baking sheet, cover loosely and bake cold buns 35 – 40 minutes.