Chelsea Buns Recipe
Ingredients
| Sugar | 1 Teaspoon | |
| Dry yeast envelope | 1 | |
| 3/4 cup warm water, 100F | ||
| 1/2 cup potato flakes | ||
| Eggs | 2 | |
| Salad oil | 1/3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Soft margarine | 3 Tablespoon | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Cinnamon | 1 Tablespoon | |
| Raisins | 1 Cup (16 tbs), washed | |
| Butterscotch Syrup | ||
Directions
In a small beater bowl dissolve the yeast with 1 teaspoon sugar in the warm water.
When dissolved, add the next 6 ingredients and beat 1 minute.
Add 1 1/2 cups of the flour and beat until mixture begins to climb the beaters.
Scrape the bowl occasionally.
Remove the beaters and stir in enough additional flour to form a soft dough.
Knead until smooth.
Roll out into a rectangle about 16x9 inches.
Spread with soft margarine.
Sprinkle with brown sugar, cinnamon and raisins.
Roll up and cut into 16 pinwheels.
Drizzle the Butterscotch Syrup in the bottom of 2 well-buttered 9x6-inch loaf pans.
Sprinkle with walnuts if you wish.
Arrange 8 pinwheels in each pan and cover.
Let rise in a warm place until doubled.
Bake at 375F until golden brown, about 35 minutes.
Loosen edges and invert immediately on a cake cooler.
BUTTERSCOTCH SYRUP: Stir together 3/4 cup brown sugar, 1/3 cup corn syrup, 2 tablespoons water and a pinch of salt.
When dissolved, add the next 6 ingredients and beat 1 minute.
Add 1 1/2 cups of the flour and beat until mixture begins to climb the beaters.
Scrape the bowl occasionally.
Remove the beaters and stir in enough additional flour to form a soft dough.
Knead until smooth.
Roll out into a rectangle about 16x9 inches.
Spread with soft margarine.
Sprinkle with brown sugar, cinnamon and raisins.
Roll up and cut into 16 pinwheels.
Drizzle the Butterscotch Syrup in the bottom of 2 well-buttered 9x6-inch loaf pans.
Sprinkle with walnuts if you wish.
Arrange 8 pinwheels in each pan and cover.
Let rise in a warm place until doubled.
Bake at 375F until golden brown, about 35 minutes.
Loosen edges and invert immediately on a cake cooler.
BUTTERSCOTCH SYRUP: Stir together 3/4 cup brown sugar, 1/3 cup corn syrup, 2 tablespoons water and a pinch of salt.
Chef
