Shining Star Chelsea Buns

By The Canadian Living Test Kitchen

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Shining Star Chelsea Buns
Photography by Michael Kohn

This recipe makes 14 servings

Nutritional Info
Per bun: about	-
cal	320320 cal
pro	5 g5g pro
total fat	13 g13g total fat
sat. fat	5 g5g sat. fat
carb	47 g47g carb
fibre	2 g2g fibre
chol	34 mg34mg chol
sodium	250 mg250mg sodium
% RDI:	-
calcium	44 calcium
iron	1616 iron
vit A	88 vit A
folate	2323 folate

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.

Ingredients

1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup warm water 1/4 1/4cup cupwarm water
1-1/2 tsp active dry yeast 1-1/2 1-1/2tsp tspactive dry yeast
3/4 cup milk 3/4 3/4cup cupmilk
1 Egg 1 1Egg
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
1 tsp salt 1 1tsp tspsalt
1 tsp vanilla 1 1tsp tspvanilla
3-1/2 cups all-purpose flour 3-1/2 3-1/2cups cupsall-purpose flour
Filling:
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1 cup chopped pecans 1 1cup cupchopped pecans
1/2 cup raisins 1/2 1/2cup cupraisinraisins
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1 tsp cinnamon 1 1tsp tspcinnamon
Topping:
1/4 cup corn syrup 1/4 1/4cup cupcorn syrup

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.

Source : Canadian Living: Holiday Best 1999