Wednesday, December 23, 2015

Chelsea Buns


These delicious orange zest infused sticky buns may just become a must for your Christmas brunch. The recipe is small, easy and quick to prepare . . . and if you don't have time in the morning, simply bake ahead, leave in pan, cover with foil and reheat before inverting onto plate.

Ingredients:

Sticky topping:

  • 1/3 cup butter
  • 3/4 cup brown sugar
  • 4 Tbsp honey
  • 1/8 tsp salt
  • 3/4 cups chopped pecans
dough:
  • 2 Tbsp sugar
  • 1 Tbsp instant or fine quick acting yeast
  • 3/4 tsp salt
  • 1 cup hot water
  • 2 Tbsp oil 
  • 3 cups flour, divided
  • 2 eggs
filling:
  • 2 Tbsp butter, melted
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 3/4 cup cranberries
  • 1/2 cup chopped pecans
  • zest from one medium orange

Method:
  1. Line 9 x 9 pan (for 9 buns) or 9 x 13 pan (for 12 buns) with parchment paper
  2. In mixing bowl begin with sugar, yeast and salt. Add hot tap water and let sit for a few minutes, until frothy looking. (you can use a kitchen aid with bread hook attachment or a mixing bowl and a wooden spoon)
  3. In the meantime, melt butter for topping, adding the rest of the ingredients except for the nuts. Bring to boil. Pour into prepared pan and sprinkle evenly with nuts.
  4. To yeast mix in bowl, add oil and 1 cup flour and then the eggs, mixing them in well.
  5. Stir in the rest of the flour 1/2 cup at a time until you can knead and shape it into a soft ball, not too sticky if handled with a dusting of flour. Cover and let rise 20 - 30 minutes.
  6. While the dough is rising, melt butter for spreading and mix all the filling ingredients.
  7. Roll dough out on floured surface to about 10 x 12 or 14 inches. Spread with butter and filling.
  8. Roll up, starting on long side. Cut into 9 or 12 pieces, depending on how big in height you wish them to be or how many you are serving) and place on top of sticky topping in pan.
  9. Cover loosely with plastic and let rise another 20 - 30 minutes, until they don't have room to spread any more. 
  10. Bake at 350 F for about 25 - 30 minutes until golden brown. ( lesser time for larger pan)
  11. Remove from oven and let stand for 5 minutes. Cover with serving plate and carefully flip buns onto plate. Serve warm.


If your kitchen is warm, these take about 1 1/2 hours from start to finish. 

3 comments:

  1. Oh ! ...mmmmmmmmm.....the kitchen smells good too ! love Chelsea buns x Happy Christmas to you x

    ReplyDelete
  2. Why are they called Chelsea buns? Names after a woman or a city perhaps?

    ReplyDelete
  3. Oh my those look perfect! I also love, love your Christmas ring recipe Anneliese!

    ReplyDelete