MUSKOKA CHELSEA BUNS
Sticky buns, with a brown sugar, butter filling and raisins. Topped with maraschino cherries and nuts, if you like. The type of Chelsea Buns you'll find in the Muskoka region of central Ontario.
Provided by Jennifer
Categories Snack
Time 2h15m
Number Of Ingredients 14
Steps:
- In a small saucepan, heat the water, milk and butter until too hot touch. Remove from heat and allow to cool to lukewarm (about 120F).
- Meanwhile, in a large bowl or the bowl of a stand mixer fitter with a kneading hook, combine 2 1/2 cups of the flour, the white sugar, salt and the instant yeast. When the milk mixture has cooled enough, add to the flour mixture, along with the egg. Mix until combined. Start adding additional flour in small increments and knead until you have a smooth, moist (but not sticky) dough. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45 minutes.
- Meanwhile, prepare a 10-inch springform pan by lightly greasing, then lining completely with one sheet of parchment paper, The parchment should completely cover the bottom and most of the sides. Set aside.
- In a medium bowl, combine the brown sugar, cinnamon and cold butter. Cut the cold butter in to the brown sugar using a pastry cutter or two knives until you have pea-sized crumbs.
- Remove 1/2 cup of the brown sugar/butter mixture and scatter it on to the bottom of your parchment lined pan. Drizzle 3 Tbsp of hot tap water over-top and stir to combine in to a bit of a sauce. It will have bits of un-dissolved butter, but don't worry about that. I doesn't need to be smooth. If using cherries and/or nuts, scatter them on top of the bit of sauce. Set aside
- When dough has risen, remove to a floured surface and roll in to a 11x16 rectangle. Even scatter the remaining brown sugar/butter mixture over the dough, then, starting with the long edge, roll the dough up jelly-roll style. Trim both ends slightly to even up, then slice the dough log in to 11 equal-width slices. Place each slice, cut side down, in to your prepared pan, on top of the sauce and cherries/nuts, if using.
- Preheat oven to 350F.
- Cover pan with a clean tea towel and set aside to rise until puffy and almost doubled, about 30 minutes.
- Place pan with rolls on top of a baking sheet. Bake in preheated oven for about 40 minutes, or until deep golden and hollow sounding when tapped. You may want to check at the 30 minute mark and if already well browned, cover loosely with a sheet of foil.
- Remove from oven and immediately invert on to a piece of parchment paper. Immediately, loosen the side of the springform pan and remove, then remove the parchment paper and discard. Allow to cool completely before eating (to avoid a gummy dough). If you like you can re-warm. Serve with a bit of butter, if you like.
Nutrition Facts : Calories 424 kcal, Carbohydrate 74 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 442 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
CHELSEA BUNS
This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 45m
Yield Makes 9
Number Of Ingredients 13
Steps:
- Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
- Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
- Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
- Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
- Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.
Nutrition Facts : Calories 363 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
MULTIGRAIN CINNAMON ROLLS
This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. -Judy Eddy, Baldwin City, Kansas
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.
Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
MINCEMEAT CHELSEA BUNS
Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze
Provided by Good Food team
Categories Treat
Time 1h2m
Yield Makes 8 buns
Number Of Ingredients 17
Steps:
- Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough - it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size - this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.
- Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size - about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.
- Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.
Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 67 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Combine all of the dough ingredients, stirring until everything comes together., Knead the dough until smooth, adding additional water if needed — the dough should be soft and supple., Cover the dough and allow it to rise for 1 to 2 hours, or until puffy, but not necessarily doubled in bulk., While the dough is rising, prepare the topping and filling., To make the topping: Set a saucepan that's at least 4" deep over medium heat and add the butter., Heat the butter until it's melted, then stir in the remaining topping ingredients, except the pecans.
- Bring the mixture to a boil, stirring constantly., Turn the heat to low and continue to boil the topping until it's glossy and slightly thickened, 3 to 4 minutes longer., Pour the topping into a lightly greased 8" square pan and sprinkle the pecans evenly on top., To make the filling: Combine all the ingredients except the chopped pecans and stir until blended., Beat the filling on high speed of a stand or handheld electric mixture for 3 minutes until light and fluffy., To assemble the buns: Gently deflate the dough on a lightly floured work surface.
- Roll or pat it into a 9" x 12" rectangle., Spread the filling evenly onto the dough then sprinkle on the chopped pecans, leaving a bare 1" margin along one of the short edges., Starting with the filling-covered short edge, roll the dough into a log, pinching the edge to seal.
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