Gluten Free Chelsea Buns

INGREDIENTS

1 ½ tbs yeast

1 tsp sugar

¼ cup warm water

6 cups GF all purpose flour

1 tsp salt

¾ cup butter

2 ½ cups milk

¾ cup brown sugar

¼ cup white sugar

1 tsp guar gum

¼ cup butter, melted

1 cup raisins

1 tsp cinnamon

1 egg yolk beaten with 2 tbs water

DIRECTIONS

Sprinkle yeast over ¼ cup warm water and stir in 1 tsp sugar.

Let stand 5 minutes.

Sift together flour, guar gum and salt.

Cut in ¾ cup butter until crumbly.

Bring milk to a boil and Stir in 1/4  cup white sugar.

Cool the milk to luke warm.

Pour milk, yeast mixture and beaten egg into the flour mixture.

Mix well to form soft sticky dough.

Turn out onto well floured board and knead until smooth and elastic.

Place dough into a buttered bowl and allow to rise to double in size.

Roll dough into a square on a floured surface.

Brush the dough with melted butter brown sugar, cinnamon and raisins.

Roll it up like a jelly roll and pinch the edges to seal them.

Line the bottom of a greased 9”X13” glass baking pan with pecan pieces, maraschino cherries, and 2 tbs. brown sugar mixed with 3 tbs. water.

Cut the roll into 1 ½ inch slices and place cut side down in the pan.

Allow to rise ½ hour.

Brush with egg yolk mixture and bake at 375ºF for 25 minutes or until golden brown.

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