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
