Get the Recipe: Muskoka Chelsea Buns
Sticky buns, with a brown sugar, butter filling and raisins. Topped with maraschino cherries and nuts, if you like. The type of Chelsea Buns you'll find in the Muskoka region of central Ontario.
Ingredients
Dough:
- 3 cups all-purpose flour, spooned and levelled, plus more as needed
- 6 Tablespoons white granulated sugar
- 1 1/2 teaspoons fine salt
- 1 Tablespoon Instant yeast, *see Recipe Notes if using Active Dry Yeast
- 3/4 cup water
- 1/4 cup + 2 Tablespoons whole milk
- 3 Tablespoons butter
- 1 large egg
Filling/Topping:
- 1/2 cup butter, cold
- 1 1/2 cups brown sugar, packed
- 3 teaspoon cinnamon
- 1 cup raisins, (if using)
- 6-8 maraschino cherries, (if using)
- 1/4-1/2 cup pecans, chopped, or walnuts(if using)
Instructions
- In a small saucepan, heat the water, milk and butter until too hot touch. Remove from heat and allow to cool to lukewarm (about 105F).
- Tip! Instant yeast can be added directly to the mixing bowl, but Active Dry yeast should be proofed in lukewarm water before adding. If you want to use Active Dry yeast, wait until the water/milk/butter mixture cools to 105F, then stir in the yeast. Allow to stand 5 minutes, then add to the bowl when the milk mixture is specified.
- Meanwhile, in a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine 2 1/2 cups of the flour, the white sugar, salt and the instant yeast. When the milk mixture has cooled to 105F, add it to the flour mixture, along with the egg. Mix until combined. Start adding additional flour in small increments and knead until you have a smooth, moist (but not sticky) dough. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45 minutes.
- Meanwhile, prepare a 10-inch springform pan by lightly greasing, then lining completely with one sheet of parchment paper. The parchment should completely cover the bottom and most of the sides. Place the springform pan on top of a baking sheet. Set aside.
- In a medium bowl, combine the brown sugar, cinnamon and cold butter. Cut the cold butter in to the brown sugar using a pastry cutter or two knives until you have pea-sized crumbs.
- Remove 1/2 cup of the brown sugar/butter mixture and scatter it onto the bottom of your parchment-lined pan. Drizzle 3 Tbsp of hot tap water overtop and stir to combine into a bit of a sauce. It will have bits of un-dissolved butter but don't worry about that. It doesn't need to be smooth. If using cherries, raisins and/or nuts, scatter them on top of the bit of sauce. Set aside
- When the dough has risen, remove it to a floured surface and roll it into an 11x16 rectangle. Even scatter the remaining brown sugar/butter mixture over the dough, then, starting with the long edge, roll the dough up jelly-roll style. Trim both ends slightly to even up, then slice the dough log into 11 equal-width slices. Place each slice, cut side down, into your prepared pan, on top of the sauce and cherries/nuts, if using.
- Preheat oven to 350F. (regular bake setting/not fan-assisted)
- Cover pan with a clean tea towel and set aside to rise until puffy and almost doubled, about 30 minutes.
- Place the pan with rolls on top of the baking sheet into the preheated oven bake for about 40 minutes, or until deep golden and hollow-sounding when tapped. You may want to check at the 30-minute mark, and if already well-browned, cover loosely with a sheet of foil.
- Remove from oven and immediately invert onto a piece of parchment paper. Immediately, loosen the side of the springform pan and remove, then remove the parchment paper and discard. Allow to cool completely before eating (to avoid a gummy dough). If you like you can re-warm. Serve with a bit of butter, if you like.
Notes
Tips!
As noted, these buns will end up inverted at the end, so remember that the pretty part is at the bottom as you're preparing them. So be sure to add the stuff you want on the top to the bottom :) Likewise, when cutting the rolls, be sure to place the cut side down in the pan.
As for pan size, this recipe is best made in a 10-inch springform pan. Since springform pans are not always well sealed, parchment lining is not really optional here, as you definitely want to keep the ooey-gooey brown sugar sauce with your buns and not have it leak out.
Despite the parchment lining, I like to place the springform pan on a baking sheet while it bakes, just in case!
Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Serving: 1serving, Calories: 424kcal, Carbohydrates: 74g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 442mg, Potassium: 211mg, Fiber: 2g, Sugar: 37g, Vitamin A: 390IU, Vitamin C: 0.7mg, Calcium: 57mg, Iron: 2.3mg
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