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Print this Recipe    Chelsea Buns


1 cup water
2 large eggs
1/4 cup butter or margarine
4 cups all-purpose or bread flour
2 tsp salt
1/2 cup sugar
3 tbsp skim milk powder
2 tsp quick-rise or bread-machine yeast

Small Batch:

1/2 cup water
1 small egg
2 tbsp butter or margarine
2 cups all-purpose or bread flour
1 tsp salt
1/4 cup sugar
1-1/2 tbsp skim milk powder
1 tsp quick-rise or bread-machine yeast

Note: Be sure to add ingredients to the pan in the order that they
are listed.

Select dough setting on ABM. Press start button. When complete,
remove dough, cover and let rest 5 minutes.

Tips: Make large batch and then use to make 2 different recipes or
double the recipes and freeze one batch. Prepared dough may be kept
in refrigerator for a few hours; bring to room temperature before
shaping. When letting the dough rise, cover loosely with plastic
wrap, wax paper or a clean tea towel.


Use sweet dough to from small or 1/2 large batch. Mix 1/2 cup brown
sugar, 2 tsp cinnamon and 1/3 cup softened butter or margarine
together. Place 1/3 mixture in 8-inch square pan; blend in 2 tsp
water. On a lightly floured surface, roll dough into 12x9-inch
rectangle. Spread remaining mixture on the dough. Sprinkle 1/2 cup
raisins or walnuts on top. Roll up along the short side jelly-roll
style; pinch edges together to seal. Cut into 9 slices and place
cut side up on top of the mixture in the pan. Cover and let rise
in a warm place until almost doubled in size about 40-50 minutes.
Bake at 375F for 30-35 minutes. Turn out upside down onto serving
dish while warm.

Variation: Place 9 pecan or cherry halves in three rows in the
mixture. place slices on top of each nut or cherry.


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4 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
very good, January 15, 2005 - 11:07 AM
Reviewer: Anonymous from Barrie, ON CAN
My family and friends really enjoyed these buns. While they do take some effort to prepare, the end result is worth it. It is very difficult to find a good chelsea bun recipe, and using the bread machine to prepare the dough certainly simplifies the process. I used pecans in half and almonds and cranberries in the other half of the full recipe. I used 1% milk instead of water and skim milk powder. I also used half all purpose flour and half whole wheat and bumped up the yeast amount slightly. All in all, a prize recipe. Roll the dough as thin as possible to optimize the look.

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