Traditionally these buns are made with currants, not raisins. If your market carries them, mine doesn’t, go ahead and use them instead. I’m not sure it makes much difference.

Sun Oven Chelsea Buns


For the Dough

1 cup milk

1 egg

4 1/2 cups white bread flour

1/2 teaspoon salt

6 tablespoons sugar

1/4 cup butter, softened

1 teaspoon rapid-rise active dry yeast

For the Filling

2 tablespoons butter, melted

2/3 cup raisins

3 tablespoons chopped candied orange peel

2 tablespoons light brown sugar

1 teaspoon cinnamon

For the Glaze

1/4 cup sugar

4 tablespoons water


Pour the milk in to the pan of a bread machine. Add the egg. Cover the milk and egg completely with the flour. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indention in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Lightly grease a 9-inch square cake pan. When the dough cycle has finished turn the dough out onto a lightly floured surface. Punch the dough down and roll it into a 12-inch square. Brush the dough with the melted butter and sprinkle it with the raisins, candied orange peel, brown sugar, and cinnamon leaving a 1/2-inch border along one edge. Starting at the covered edge opposite the uncovered edge roll the dough up jelly roll fashion. Cut the roll into 12 slices and place them in the prepared pan, cut side up. Cover with oiled plastic wrap and let rise in a warm place for 30 to 45 minutes. Set the Sun Oven out to preheat while the buns are rising.

Bake the buns until golden, 40 minutes to 1 hour. Let them cool slightly in the pan then turn them out onto a wire rack. Mix the sugar and water for the glaze in a small saucepan. Heat, stirring occasionally until the sugar is completely dissolved. Boil rapidly until the mixture is syrupy, 1 to 2 minutes. Brush the glaze over the warm buns.


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