 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
A recreation of the famous Chelsea Buns from the amazing Grany's Bakery in Bobcaygeon, ON. Bit of work, but well worth it! Ingredients:
1/2 cup flour + 1/4 cup flour |
1/2 cup whole-wheat flour |
1/2 cup granulated sugar |
1 tsp salt |
2 pkg quick rise yeast |
1 cup water |
1/2 cup skim milk |
2 tbsp vegetable oil |
2 eggs |
2 cups brown sugar |
1 tbsp cinnamon |
1 tbsp butter, softened |
2 tbsp + 2 tsp water |
1 1/2 cups raisins |
Directions:
1. Combine 1/4 cup flour, sugar, salt and yeast in a large bowl.
2. Heat water, milk and oil until very warm but not boiling.
3. Stir hot liquids into dry ingredients with a wooden spoon, beating well.
4. Beat eggs until frothy and mix into batter.
5. Mix in enough of the combined, reserved flour to make a soft dough that does not stick to the sides of the bowl.
6. Turn out onto lightly floured counter. Knead about 10 minutes, until elastic. DO NOT UNDER-KNEAD.
7. Cover and let rest 10 minutes.
8. Grease two 9” round spring-form pans.
9. Mix brown sugar, cinnamon and butter in small bowl. Add water and blend to liquidy paste.
10. Pour one quarter of this mixture into the bottom of each pan and spread to cover.
11. Cut dough in half, and roll each half into a rectangle about 35 x 22 cm.
12. Spread each rectangle with the remaining butter, sugar, cinnamon and water mixture.
13. Then sprinkle each rectangle with 3/4 cup raisins.
14. Roll rectangles very tightly in jelly-roll fashion, beginning at short side.
15. Pinch edges to seal.
16. Cut each roll in half, then cut each half into 2 equal pieces. Cut each piece in half again. You will have 16 pieces total when finished.
17. Put pieces, cut side up, on top of butter, sugar, cinnamon mixture in pans. Cover with greased wax paper and tea towel and set in a warm place to rise.
18. Let proof until doubled, 50 minutes.
19. Heat oven to 350 degrees F.
20. Bake rolls for 30-35 minutes, until golden and fragrant.
21. Immediately flip pans upside down onto wire racks with tin foil underneath and let syrup run over buns. Remove pans after 5 minutes.
22. These are best served warm but can be kept refrigerated up to a week. Reheat in microwave or low oven before serving.
|
|