Chelsea Buns
Ingredients
- 1 cup milk
- 1/3 cup granulated sugar
- 2 tsp salt
- 0.5 cup shortening
- 0.5 cup water
- 1 tsp granulated sugar
- 0.5 cup lukewarm water
- 1 each envelope active dry yeast
- 5 cup flour
- 0.8 cup lightly packed brown sugar
- 3 tbsp butter
- 3 tbsp hot water
- 0.8 cup red and green maraschino cherries
- 1 cup seedless raisins
- 0.5 cup pecan halves or chopped walnuts
- 0.5 cup soft butter
- 0.8 cup lightly packed brown sugar
- 1 tbsp cinnamon
Instructions
- 1
Scald the milk.
- 2
Pour it into a large bowl and the1/3 cup of sugar, salt, shortening and the first 1/2 cup water.
- 3
Stir until the shortening melts.
- 4
Cool to lukewarm.
- 5
Meanwhile, dissolve the 1 teaspoon sugar in the lukewarm water.
- 6
Sprinkle the yeast over the water and let sit for 10 minutes, then stir briskly and add to the milk mixture.
- 7
Beat in 2 1/2 cups of the flour.
- 8
Then gradually add enough of the remaining flour to make a soft dough.
- 9
Turn the dough onto a floured board and knead for 10 minutes, or until the dough is smooth and elastic.
- 10
Shape into a ball.
- 11
Grease a bowl and place the dough in it, rolling the ball to grease the entire surface.
- 12
Cover with a greased wax paper and a damp cloth and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.
- 13
Punch down the dough, knead two or three times and let rest for 10 minutes on a board.
- 14
Meanwhile, prepare a syrup for the buns.
- 15
Put the first 3/4 cup brown sugar, 3 tablespoons butter and 3 tablespoons hot water in a pan.
- 16
Stir over medium heat until the butter melts, then boil for 2 minutes.
- 17
Immediately pour into two greased 10-inch round pans.
- 18
Drain the cherries thoroughly and cut them into halves.
- 19
Divide the cherries, raisins and pecans between the two pans, sprinkling them evenly over the bottoms.
- 20
Roll the dough into a 14 x 9-inch rectangle.
- 21
Spread with the soft butter.
- 22
Sprinkle with the last 3/4 cup brown sugar and the cinnamon.
- 23
Roll up from the long side into a tight roll.
- 24
Cut into 16 even pieces and place the pieces, cut side down, in the prepared pans.
- 25
Grease the tops, cover with greased wax paper and a damp cloth and let rise in a warm place for about 45 minutes, or until double in bulk.
- 26
Preheat the oven to 375 degrees F.
- 27
Bake the buns for 25 minutes, or until golden brown.
- 28
Place strips of wax paper under a rack.
- 29
As soon as the buns come out of the oven, turn the pans upside down on rack.
- 30
Allow the syrup to run over the buns and remove the pans.