Ingredients2 h 55 m servings 493 cals
- Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
- Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
- Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 493 calories; 18.1 g fat; 73.4 g carbohydrates; 10.1 g protein; 101 mg cholesterol; 335 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is an interesting variation on the original Chelsea Bun recipie. The original itself is also a variation on the old Bath Bun recipies of long ago Chelsea England. In Gravenherst, Ontariao...
This is a terrific recipe. Simple to follow and much easier to make than I first thought! I used buddyglb's adjustments and my chelsea buns turned out looking absolutely fabulous! I now make the...
I now do my batter and dough in my bread machine. After I have rolled out the dough I place each bun in the pan. The next step is my variation: I heat the oven at 350º for 2 minutes and stop. T...
Wow!! this was my reaction when my Chelsea buns were ready. Absolutely delicious, light and beautiful!! Thanks for sharing!!
WoW! Great recipe! I made these this morning and was really pleased with how the dough turned out -- will probably try this recipe with my other sweet yeast baking. Used buddyglb's topping and M...
As a new variation, I like to substitute pie cherries and white chocolate chips in place of the raisins. It makes for a great dessert bread that isn't too sweet. I'm glad you all liked the rec...