Chelsea Buns7 Reviews
- Prep: 1 hr
- Cook: 25 min
- Ready In: 2 hr 55 min
“These large, buttery rolls are my family's favorite Christmas tradition. We eat them on Christmas morning under the tree!” - by BlueSadie
Original recipe yields 1 dozen buns
- 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.
Amount Per Serving (12 total)
- 493 cal
- 18.1 g
- 73.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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, near..." See more the Muskoga region, the Gravenherst Bakery is known for its authentic Chelsea, which is made in the form of a loaf, actually several sliced rolls laid together closely in a pan. The big difference is the use of currants vs raisons and 3/4 cup brown sugar, divided,instead of the white sugar called for here and topping prepared in the pan before laying in the slices. The topping is made with 1/2 cup brown sugar, 2 Tbs water, 2 Tbs butter all melter together and boiled for two minutes; pour in pan bottom, scatter with pecan halves and merischino cherry slices, then place slices of Chelsea and let raise to double in size again before baking. Flip over on sheet of aluminum foil when done. Also, authentic Chelsea is folded and rolled out into a rectagle twice, adding filling each time, before final roll up and slicing. The Gravenherst Barkery is gone now, but used to supply its Chelsea to the RMS Seguine which sailed tourists up Lake Ontario through he "Millionair's Row" of lakeside property. Try these modifications, you will love it!"
"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 them on a..." See more steady basis, (weekly), as many customers really enjoy them. Buddy, my husband remembers the chelseas from Gravenhurst Bakery, and says that mine are just as good! I use glacee cherries and cashews on the top, and double up on the topping recipe. This makes them nice and gooey! "
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