Shining Star Chelsea Buns

shining star chelsea buns 150 Image by: shining star chelsea buns 150 Author: Canadian Living

Glazed, cinnamony and full of nuts and raisins, these are truly irresistable. If you do not have a star-shaped pan, use a cake pan or just arrange the buns on a greased baking sheet in desired shape. We even have bread machine instructions, in the Additional Information section below.

  • Portion size 14 servings
  • Credits : Canadian Living: Holiday Best 1999

Ingredients

  • 1/4 cup granulated sugar
  • 1/4 cup warm water
  • 1 1/2 teaspoon active dry yeast
  • 3/4 cups milk
  • 1 Egg
  • 1/4 cup butter melted
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
Filling:
  • 1/4 cup butter softened
  • 1 cup chopped pecans
  • 1/2 cup raisin
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
Topping:
  • 1/4 cup corn syrup

Method

In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. 

Whisk in remaining sugar, milk, egg, butter, salt and vanilla. Whisk in 1 cup (250 mL) of the flour. With wooden spoon, stir in enough remaining flour, 1/2 cup (125 mL) at a time, to make stiff dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, adding enough of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.

Grease 12-inch (2.75 L) star-shaped cake pan or grease 13- x 9-inch (3.5 L) cake pan; set aside.

Filling: Punch down dough; turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle. Spread with butter, leaving 1-inch (2.5 cm) border. Combine pecans, raisins, sugar and cinnamon; sprinkle over butter. Starting at long side, roll up tightly, pinching seam to seal. With serrated knife, cut into 14 slices.

Arrange in prepared pan. Cover with plastic wrap; let rise for 40 minutes or until doubled in bulk. Bake in centre of 350°F (180°C) oven for 20 to 30 minutes or until golden and firm to the touch. Let cool on rack for 5 minutes. Invert onto rack.

Topping: Brush with corn syrup. Let cool completely.

Nutritional facts Per bun: about

  • Sodium 250 mg
  • Protein 5 g
  • Calories 320.0
  • Total fat 13 g
  • Cholesterol 34 mg
  • Saturated fat 5 g
  • Total carbohydrate 47 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shining Star Chelsea Buns

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