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Chelsea Buns
What to Serve
Chelsea Buns
Summer 1999
By: Lucy Waverman

These sticky, gooey buns are the perfect breakfast, brunch and mid-afternoon snack. This recipe is not difficult and you can let them rise for the second time overnight in the refrigerator. I usually bake one batch and freeze the other one in its pan without letting it rise. Defrost and let rise, then bake. These will keep in an airtight container for 3 days.

2 packages dry active yeast
1/2 cup (125 mL) tepid water
1 tsp (5 mL) granulated sugar
1 1/2 cups (475 mL) warm milk
1/2 cup (125 mL) granulated sugar
3 eggs, beaten
1/2 cup (125 mL) unsalted butter
2 tsp (10 mL) salt
5 to 6 cups (1.25 to 1.5L) all-purpose flour

3/4 cup (175 mL) unsalted butter
1 1/2 cups (375 mL) brown sugar
3 tbsp (45 mL) corn syrup

3/4 cup (175 mL) melted butter
1 1/2 cups (375 mL) brown sugar
3 cups (750 mL) raisins or nuts

1. In a medium bowl, sprinkle yeast over water. Stir in sugar and let mixture stand for 5 minutes or until yeast is dissolved.

2. 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 (500 mL) of flour. Beat mixture together for about 2 minutes or until well combined.

3. 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.

4. 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 (23-cm) square or round pans with glaze.

5. Punch down dough and roll out into a rectangle of approximately 20 x 15-inches (50x38-cm). Brush melted butter over yeast dough; sprinkle with sugar and raisins or nuts. Roll up jelly roll fashion, lengthways, making sure ends are even. Cut into 1-inch (2.5-cm) slices. Place in glazed pans, just touching. Cover with a clean cloth and let rise until swollen and sticky, about 45 minutes.

6. Preheat over to 375°F (190°C). 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.

Makes 18 buns
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