chelsea buns

Ingredients

• Servings: 1
• 2 (.25 ounce) envelopes active dry yeast
• 1 teaspoon white sugar
• 1/4 cup warm water
• 6 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup butter
• 1 1/2 cups milk
• 3/4 cup white sugar, divided
• 3 eggs, beaten
• 1/4 cup butter, melted
• 1 cup raisins
• 1 egg yolk
• 2 tablespoons water

Recipe

Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• 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 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.