#BakingBloggers ~ Cottage Country Style Chelsea Buns

Welcome to January's #BakingBloggers! Sue of Palatable Pastime and Wendy of A Day in the Life on the Farm have brought together some of their blogger friends to create #BakingBloggers - every month we have a general theme (such as pies, muffins, cakes, etc.) and we get to share any recipe we'd like! This month we are sharing some sweet roll recipes with you. 

A friend of mine recently visited Germany and she had posted about some Chelsea Buns they enjoyed while they were there - I was intrigued and when I saw our theme was sweet rolls I thought this might be the perfect opportunity to try them out!

This recipe is so good - I mean look at that gooey, sticky topping which soaks down into the tender, chewy rolls. These are hearty, and a little goes a long way. They would be perfect alongside a cup of tea! As you can see, my cherries decided to drift towards the middle, but you can redistribute them after baking if needed. This was a really lovely recipe, and the majority of the time is hands off rise time, so prep in the morning and by late morning you'll have a beautiful batch of Chelsea Buns to enjoy at your house!

Baking Bloggers January 2020

Sweet Rolls

• Apple Bread Rolls from Sneha's Recipes
• Cherry Sweet Rolls from Palatable Pastime
• Cottage Country Style Chelsea Buns from Making Miracles
• Fastelavnsboller + Some Danish Culinary History from Culinary Adventures with Camilla
• Hawaiian Sweet Rolls from A Day in the Life on the Farm
• Orange Sweet Rolls from Cookaholic Wife
• Overnight Apple Cinnamon Breakfast Rolls from Cook with Renu
• Pan de Mallorca from Caroline's Cooking
• Portuguese-Style Sweet Potato Rolls from Karen's Kitchen Stories
• Sticky Buns from Sid's Sea Palm Cooking
• Sweet Balsamic Blackberry Crescent Rolls from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Voisilmäpulla (Finnish Butter Eye Buns) from Tara's Multicultural Table

Cottage Country Style Chelsea Buns from Seasons and Suppers

Ingredients
2 3/4 cup all-purpose flour
1/4 cup white granulated sugar
1 tsp salt
2 1/4 tsp quick rise yeast
1/2 cup water
1/4 cup milk
1/2 cup butter (1 stick), divided
1 large egg
1 cup brown sugar packed
2 tsp cinnamon
2/3 cup raisins
6 maraschino cherries, halved

Directions

1. Combine the flour, sugar, salt, and yeast in the bowl of a stand mixer. Place the dough hook on.
2. In a small saucepan, over medium heat, combine water, milk, and 2 TBS of butter. Heat slowly until butter has melted and liquid is just hot.
3. Add warmed liquid to the dry ingredients and set to medium speed, then add in the egg. 
4. Allow mixture to come together until a soft and elastic dough has formed (don't add extra flour, even if it gets soft and the dough ball comes apart).
5. Cover the dough and allow it to rest at least 10 minutes while you prep the filling ingredients.
6. Combine the remaining butter with the brown sugar and cinnamon; cut the butter into the cinnamon / sugar with a pastry blender until fairly evenly blended.
7. Place 1/3 cup of the sugar / butter mixture in the bottom of a greased 9x5 loaf pan. Add 2 TBS of water and stir gently to blend as best you can (it will be lumpy because of the butter, which is fine). Place the maraschino cherry halves around the bottom of the pan on top of the sauce, rounded side down.
8. On a lightly floured surface, roll the dough out to a 9" x 14" rectangle. Spread filling and raisins all over the middle, leaving a little space around the edges.
9. Roll from the long edge, jelly roll style, gently until you have formed a log. Pinch dough to seal at the seam.
10. Cut into 8 even pieces and place in the prepared loaf pan. Cover and set in a warm place to rise until doubled in size (this could take anywhere from 40 minutes to 2 hours depending on your yeast).
11. When rolls are risen, pre-heat oven to 350 degrees. Bake rolls for 35 minutes (cover with foil at the end if they are over-browning but not cooked through yet).
12. Allow them to cool for at least 5 minutes before you invert onto a platter. Allow to cool another 15 minutes or so, to allow them to set, before serving.