Tested till perfect Shining Star Chelsea Buns

Shining Star Chelsea Buns

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.

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday Best 1999

Recipe5 out of 5 based on 1 ratings.
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Ingredients

  • 1/4 cup 1/4cupgranulated sugar
  • 1/4 cup 1/4cupwarm water
  • 1-1/2 tsp 1-1/2tspactive dry yeast
  • 3/4 cup 3/4cupmilk
  • 1 1Egg
  • 1/4 cup 1/4cupbutter, melted
  • 1 tsp 1tspsalt
  • 1 tsp 1tspvanilla
  • 3-1/2 cups 3-1/2cupsall-purpose flour

Filling:

  • 1/4 cup 1/4cupbutter, softened
  • 1 cup 1cupchopped pecans
  • 1/2 cup 1/2cupraisinraisins
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 tsp 1tspcinnamon

Topping:

  • 1/4 cup 1/4cupcorn syrup
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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.

Additional information : Using a bread machine:
Add (in order) milk, water, butter, egg, sugar, vanilla, salt, flour and yeast to a 1 1/2- to 2-lb (750 g to 1 kg) machine. (Do not let yeast touch liquid.) Choose dough setting. Shape and bake as above.

Nutritional Information Per bun: about

cal 320 pro 5g total fat 13g sat. fat 5g
carb 47g fibre 2g chol 34mg sodium 250mg

% RDI:

calcium 4 iron 16 vit A 8 folate 23
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