Recipe #843  

Chelsea Buns


Makes: 20 buns
Prep Time: 1 hour
Proof Time: 1 hour, 45 minutes
Bake Time: 25 to 30 minutes


Dough:
1/2 cup warm water (100° to 110°F)
2 teaspoons Karo® Light Corn Syrup
2 envelopes Fleischmann's® Active Dry Yeast
3/4 cup milk
1/2 cup butter OR margarine
1/3 cup sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
2 eggs

Topping:
1/3 cup butter OR margarine
1 cup brown sugar
2 tablespoons Karo® Light OR Dark Corn Syrup

Filling:
3 tablespoons butter OR margarine, melted
1 cup brown sugar
2 teaspoons Spice Islands® Ground Saigon Cinnamon
1 cup raisins
3/4 cup chopped walnuts

 



Directions
For Dough: Combine warm water and corn syrup in a large mixing bowl. Add yeast; stir to dissolve. Let stand 5 minutes. Heat milk and butter until warm (100° to 110°F). Add to yeast mixture along with sugar, salt and 1 cup flour. Beat 2 minutes at medium speed. Beat in eggs and 1/2 cup flour. Stir in enough remaining flour to make a soft dough. Dough will be sticky. Cover; let rise in warm, draft-free place for 45 minutes.

For Topping: Stir butter, brown sugar and corn syrup in a small saucepan over medium heat until blended. Divide evenly between two 8-inch round cake pans. Set aside.

Divide dough in half. Working with one portion at a time, roll to a 12 x 15-inch rectangle. Brush with 1-1/2 tablespoons melted butter. 

For Filling: Combine brown sugar and cinnamon. Sprinkle half this mixture over dough, along with half the raisins and walnuts. Beginning from the short end, roll up tightly as for jelly roll; seal seams. Cut into equal 10 slices; place slices in prepared pan, cut side up. Repeat with remaining half of dough, filling and prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown. Cool in pans 10 minutes; invert onto serving plates. Serve warm.