Caramel Pecan Chelsea Buns



Bun Ingredients

2 Cups Milk

1/2 Cup Water

1/2 Cup Sugar

1/2 Cup Butter

1/3 Cup Cornmeal

2 Teaspoon Salt

7-7 1/2 Cups All Purpose Flour

2 Packets – 1/4 Teaspoon Each Active Dry Yeast Or 4 ½ Teaspoons Of Quick Rise Fleischman’s Yeast

2 Eggs

Topping Mix Ingredients

2 Cups Brown Sugar

1/2 Cup Butter

1/2 Cup Milk

1/2 – 1 Cup Chopped Pecans

1/2 Cup Halved Maraschino Cherries

Filling Ingredients

1/4 Cup Softened Butter

1/2 Cup Sugar

2 Teaspoon Ground Cinnamon

1/2 – 1 Cup Dark Raisins – Plump In A Dish Of Boiling Water, Then Drain Before Using

Bun Method

Combine Milk, Water, Sugar, Butter, Cornmeal And Salt In A Saucepan

Bring To A Boil Stirring Frequently

Set Aside To Cool To Between 125 Degrees Fahrenheit And 130 Degrees Fahrenheit

Preheat The Oven To 200 Degrees Fahrenheit

In A Mixing Bowl, Combine 2 Cups Of Flour With The Yeast

Add The Cooled Cornmeal Mixture And Beat On Low Until Smooth

Add Eggs And 1 Cup Of Flour

Mix For 1 Minute

Continue To Add Flour, Beating To Create A Soft Dough Approximately Another 2 ½ -3 Cups

Turn Onto A Floured Board

Knead Until Smooth And Elastic, Scatter With Flour As Needed To Keep From Sticking 6-8 Minutes

Place In A Large Glass, Buttered Bowl, Turning Over Once To Ensure It Is All Covered

Cover With Clear Wrap And A Tea Towel

Turn Off The Oven And Then Place The Bowl In The Oven Until The Dough Has Doubled In Size About 1 Hour

Prepare The Baking Dishes – I Often Use 1-13 x 9 Inch Glass Pan And 1-9 Inch Glass Pan

Topping Method

Combine The Sugar, Butter And Milk Into A Saucepan

Bring To A Boil, Stirring Occasionally

Pour Into Your Prepared Pans

Then Sprinkle With The Pecans And Cherries

Let Sit

Bun Method

Remove The Dough From The Oven And Then Reheat Oven To 200 Degrees Fahrenheit To Preheat For Next Dough Rising

Next Remove The Dough From The Bowl

Punch The Dough Down And Divide In Half

Roll Each Half Into A 12 x 15 Inch Rectangle

Spread With Butter

Filling Method

Method Sprinkle With Sugar And Cinnamon Mix And Scatter The Raisins Across The Dough

Roll Up The Dough From The Ends

Pinch The Ends, And Turn Them Under

Cut The Roll Into 12 Equal Slices

Place The Slices, Cut-Side Down In Your Prepared With Topping Glass Pans

Repeat With The Second Roll

Cover Both Glass Pans With Clear Wrap, As Before, Cover With Towel

Turn Oven Off And Then Let The Dough Rise Again For 30 Minutes, Until Nearly Doubled Again

Then Remove From The Oven And Remove The Plastic Wrap

h2. To Bake The Buns Method

Preheat Oven To 375 Degrees Fahrenheit

Bake Both Pans For 20-25 Minutes Until Golden Brown

Let Cool For 1 Minute Then Invert The Pans Directly Onto A Large Platter Or Parchment Lined Cookie Sheet
To Cool

Makes 24 Delicious Chelsea Buns

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