Chelsea Buns

Method/Steps

1. Set aside 1 cup flour from the total amount.

2. Mix remaining flour, sugar, salt and yeast in a bowl. Heat water, milk and butter until warm (about 100°F). Stir warm liquids into dry mixture. Mix in eggs. Mix in enough reserved flour to make a soft dough that doesn’t stick to the bowl.

3. Knead about 8 to 10 minutes. Place in a lightly greased bowl, and set aside in a warm place to rise for about 1 hour, or until doubled in size.

4. Mix brown sugar, cinnamon and softened butter together. Measure out 2/3 cup of this mixture and divide between 2 greased 9” square pans. Blend 2 Tbsp water into mixture in each pan. Reserve rest of mixture to spread on dough.

5. Cut dough in half. Roll each half into a 14x9” rectangle.

6. Sprinkle half the fruit and half the sugar mixture on each rectangle. Roll, jellyroll style, from the long side. Pinch each end, and cut into 9 1” pieces.

7. Place the pieces, cut side up, on top of the cinnamon mixture in the pans. Cover and let rise in a warm place until doubled. 8. Bake at 350°F for 30 to 35 minutes. Turn out upside down onto serving dish while warm.