Recipe Archives->Breads Machine->Chelsea Buns

BASIC SWEET DOUGH

1 cup water
2 large eggs
1/4 cup butter or margarine
4 cups all-purpose or bread flour
2 tsp salt
1/2 cup sugar
3 tbsp skim milk powder
2 tsp quick-rise or bread-machine yeast


Small Batch:

1/2 cup water
1 small egg
2 tbsp butter or margarine
2 cups all-purpose or bread flour
1 tsp salt
1/4 cup sugar
1-1/2 tbsp skim milk powder
1 tsp quick-rise or bread-machine yeast

Note: Be sure to add ingredients to the pan in the order that they
are listed.

Select dough setting on ABM. Press start button. When complete,
remove dough, cover and let rest 5 minutes.

Tips: Make large batch and then use to make 2 different recipes or
double the recipes and freeze one batch. Prepared dough may be kept
in refrigerator for a few hours; bring to room temperature before
shaping.  When letting the dough rise, cover loosely with plastic
wrap, wax paper or a clean tea towel.


CHELSEA BUNS

Use sweet dough to from small or 1/2 large batch. Mix 1/2 cup brown
sugar, 2 tsp cinnamon and 1/3 cup softened butter or margarine
together.  Place 1/3 mixture in 8-inch square pan; blend in 2 tsp
water. On a lightly floured surface, roll dough into 12x9-inch
rectangle. Spread remaining mixture on the dough. Sprinkle 1/2 cup
raisins or walnuts on top. Roll up along the short side jelly-roll
style; pinch edges together to seal. Cut into 9 slices and place
cut side up on top of the mixture in the pan. Cover and let rise
in a warm place until almost doubled in size about 40-50 minutes.
Bake at 375F for 30-35 minutes. Turn out upside down onto serving
dish while warm.

Variation: Place 9 pecan or cherry halves in three rows in the
mixture.  place slices on top of each nut or cherry.

Printable version: chelsea-buns.txt.