Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk
- 1 large egg
- 1/4 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
Special equipment needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast. Mix on low speed until combined.
2. Add in the melted butter, warm milk, and egg. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in size.
5. Preheat the oven to 350°F. Line a 9x13 inch baking dish with parchment paper.
6. On a lightly floured surface, roll out the dough into a rectangle shape, about 1/4 inch thick.
7. Spread the caramel sauce over the dough, leaving a 1/2 inch border around the edges. Sprinkle the chopped pecans over the caramel sauce.
8. Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal pieces.
9. Place the pieces in the prepared baking dish, cut side up. Cover with plastic wrap and let it rise for another 30 minutes.
10. Bake for 25-30 minutes or until the buns are golden brown and cooked through.
11. Let the buns cool for 5 minutes before removing them from the baking dish.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 buns
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 43g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Almonds or walnuts can be used instead of pecans.
Variations:
- Add raisins or dried cranberries to the filling.
- Drizzle additional caramel sauce over the baked buns.
- Add a pinch of cinnamon to the dough for a cinnamon flavor.
Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- Use a sharp knife or dental floss to cut the dough into equal pieces.
- Let the buns cool slightly before adding additional caramel sauce.
Storage instructions:
Store the buns in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the buns for 10-15 seconds or until warm.
Presentation ideas:
Serve the buns on a platter with additional caramel sauce drizzled over the top.
Garnishes:
Sprinkle chopped pecans or cinnamon over the top of the buns.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure to use clean hands and surfaces when working with the dough.
Food history:
Chelsea buns originated in the 18th century in the Chelsea Bun House in London, England.
Flavor profiles:
Sweet, nutty, and caramel.
Serving suggestions:
Serve warm or at room temperature for breakfast or as a dessert.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Buttery, Caramelized, Nutty