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Caramel Apple Chelsea Buns

Print Recipe
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 1 dozen

Ingredients
  

Chesea Bun Dough

  • 1/4 cup warm water
  • 2 1/2 tsp dry active yeast
  • 1 tsp granulated sugar
  • 1/2 cup buttermilk room temperature
  • 1/4 cup butter melted and cooled
  • 3 large eggs lightly beaten
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 3 1/2 cups all purpose flour

Filling

  • 3 cups peeled and diced apples such as Cortland
  • 4 tbsp butter divided
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/3 cup raisins optional

Caramel Topping

  • 1/2 cup to 1 cup dulce de leche see notes on how to make it - or simply use store bought

Instructions
 

  • NOTE: If you are going to make your own dulce de leche then start it at least an hour or two before you begin making the chelsea buns. Store bought dulce de leche or your favourite caramel sauce would work perfectly well here if that is easier.
  • Measure flour into a small bowl and set it aside. This will help make sure you don't add too much which would give you a stiff dough.
  • Mix the warm water, 1 tsp of sugar and yeast together in small bowl and let sit for five minutes to bloom the yeast.
  • In the bowl of a stand mixer fitted with the dough hook (see notes for how to make this without a mixer), add the buttermilk, eggs, butter, sugar and salt.
  • Mix in 1 1/2 cups of the flour and the yeast mixture. You may have to scrape the sides down so that the flour blends in.
  • When you have a sticky, uniform looking mixture, start adding the rest of the flour 1/2 cup at a time. This will take a few minutes. When you have about 1/4 cup of flour left in the bowl, slow the mixer down to minimum and just sprinkle the flour in until you get a ball that can be turned out on a floured counter or board without it being a sticky mess. You may have 1/4 cup of flour left. Use that to knead the dough on the board.
  • With the dough on the floured surface, sprinkle more flour on the dough and knead the dough for two or three minutes. You will use almost all the flour but you may need a bit more or less, depending on the size of your eggs, or humidity in your home. The dough is ready to be placed in a greased bowl when it springs back and isn't sticky when kneaded.
  • Cover the bowl with a clean tea towel and place in a warm, place for 1 1/2 hours to rise.
  • When the dough has doubled in size and when you poke your figure in the centre the hole stays, it is ready to be punched down and rolled out.

To Make the Filling and Roll Dough

  • Line a 13" x 9" cake pan with parchment paper leaving enough on the edges so that the chelsea buns can be lifted out easily on the paper. If you don't line the pan, the buns will likely stick to the pan.
  • While the dough is rising peel and dice the apples.
  • Melt 2 tbsp of butter in a frying pan and sautee the 3 cups of apples for 10 to 15 minutes to soften them and get rid of the excess juice. When the apples start to take on a little colour then they are done. Put them in a bowl until you are ready to spread on the rolled out dough.
  • When the dough has proofed for 1 1/2 hours, roll the dough out onto a floured board using a rolling pin so that it is 14" x 18".
  • Melt the remaining 2 tbsp of butter and spread it over the dough, leaving a 1" perimeter around the edge.
  • Mix the brown sugar and cinnamon together and sprinkle it evenly over the buttered dough.
  • Spread the cooked apples over the cinnamon and brown sugar as evenly as you can.
  • Starting with the long side closest to you, begin rolling the dough away from you. Use your fingers to make sure the dough stays tight and even as you roll it.
  • With the seam on the board, cut the log into 3 even pieces using a serrated knife. Then cut each third into 4 even pieces.
  • Holding the seam of each piece, put each piece evenly spaced on the parchment paper on the pan. For the two end pieces, place them cut side down in the pan.
  • Cover the pan with plastic wrap and let it rise for a second time for 45 minutes.
  • Preheat the oven to 350 F
  • Remove the plastic wrap after 45 minutes and bake for 30-33 minutes.
  • While still hot from the oven, spread as much dulce de leche or your favourite caramel sauce on top of each bun. About 3/4 cup will give each bun a generous amount but you can always use more.

Notes

TO MAKE DULCE DE LECHE - Some people like to make it in the can of sweetened condensed milk but I like to pour the sweetened condensed milk into a 1/2 pint (250 ml) mason jar. Pour the sweetened condensed milk into the mason jar, put the lid on and put it in a crock pot. Fill the crock pot/ slow cooker with hot water until just below the lid. Cook the sweetened condensed milk on high for four hours. I usually make several jars at a time.
IF NOT USING A STAND MIXER
If not using a stand mixer, you can mix the dough to a shaggy stage with a strong wooden spoon. Mix all the wet ingredients together the same as the instructions and then mix the 1 1/2 cups flour in with the wooden spoon. Pour in the melted butter and mix vigorously until you get a thick sticky dough. Slowly add more flour and stir with the wooden spoon. When it becomes very difficult to use the spoon, start using your hands to mix the flour in while the dough is still in the bowl. When it becomes less sticky, turn the dough out onto a well floured surfaced and knead the remaining flour into the dough as directed in the main instructions.