Chelsea buns - bread machine

16 Servings

Ingredients

Quantity Ingredient
⅓ cup Melted butter
1 large Egg
2½ tablespoon Sugar
⅔ teaspoon Salt
1 teaspoon Lemon peel
3¾ cup Flour; may need 4 cups
2 teaspoons Yeast
1 cup Milk; skim, warmed
⅓ cup Water; warmed
1 cup Raisins
½ cup Melted butter; approx.
½ cup Brown sugar; approx.
½ cup Pecan halves
½ cup Candied cherries
¼ cup Melted butter; approx.
½ cup Brown sugar; approx.
3 teaspoons Cinnamon; approx.

Directions

DOUGH

TOPPING

DOUGH TOPPING

Add DOUGH ingredients to bread machine in the order given - except raisins.

Set BM for dough setting and while mixing check to see if dough needs all 4 cups of flour - add one tablespoon at a time. Add raisins during the last 5-7 minutes of mixing. Toss around to make sure they get mixed in. To Prepare Pans - Use either 2 large bundt pans or 2 large loaf pans. Put about 8 teaspoons of melted butter in the bottom, sprinkle generously with brown sugar and divide pecans and cherries between both pans. When dough is done - divide into 2 pieces and roll each piece into a 9 X 12" rectangle.

Brush with melted butter, sprinkle liberally with cinnamon and sprinkle liberally with brown sugar. Roll each starting with the long edge - roll into a tube. Cut each roll into 8 pieces. Place 8 pieces in each pan. Set in a warm place, covered loosely, for 50 minutes. Bake in 350 oven for 20 minutes. Lay wax paper under cooling rack. When buns are removed from the oven, turn out onto cooling rack. Let cool completely before covering.

Enjoy.

Recipe by: Linda

Posted to TNT Recipes Digest by "Linda G." <lindag@...> on May 10, 1998

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