Chelsea buns
Ingredients
1 cup milk
1/3 cup sugar
2 tsp salt
1/2 cup shortening
1/2 cup water
1 tsp sugar
1/2 cup lukewarm water
1 envelope active dry yeast
5 cups flour
3/4 cup lightly packed brown sugar
3 tbs butter
3 tbs hot water
3/4 cup red and green maraschino cherries
1 cup seedless raisins
1/2 cup pecan halves or chopped walnuts
1/2 cup soft butter
3/4 cup lightly packed brown sugar
1 tbs cinnamon
Directions
Scald the mil. Pour it into a large bowl and the1/3 cup of
sugar, salt, shortening and the first 1/2 cup water. Stir until
the shortening melts. Cool to lukewarm. Meanwhile, dissolve the
1 tsp sugar in the lukewarm water. Sprinkle the yeast over the
water and let sit for 10 minutes, then stir briskly and add to
the milk mixture. Beat in 2 1/2 cup of the flour. Then gradually
add enough of the remaining flour to make a soft dough. Turn the
dough onto a floured board and knead for 10 minutes, or until
the dough is smooth and elastic. Shape into a ball. Grease a
bowl and place the dough in it, rolling the ball to grease the
entire surface. 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. Punch down the dough, knead two or three times
and let rest for 10 minutes on a board. Meanwhile, prepare a
syrup for the buns. Put the first 3/4 cup brown sugar, 3 tbs
butter and 3 tbs hot water in a pan. Stir over medium heat until
the butter melts, then boil for 2 minutes. Immediately pour into
two greased 10" round pans. Drain the cherries thoroughly and
cut them into halves. Divide the cherries, raisins and pecans
between the two pans, sprinkling them evenly over the bottoms.
Roll the dough into a 9" x 14" rectangle. Spread with the soft
butter. Sprinkle with the last 3/4 cup brown sugar and the
cinnamon. Roll up from the long side into a tight roll. Cut into
16 even pieces and place the pieces, cut side down, in the
prepared pans. 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. Preheat the oven to 375F. Bake the buns
for 25 minutes, or until golden brown. Place strips of wax paper
under a rack. As soon as the buns come out of the oven, turn the
pans upside down on rack. Allow the syrup to run over the buns
and remove the pans.
Makes 16 buns