Bourbon Cherry Chelsea Buns

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Do you ever get a craving for something that takes you on a wild journey back through time? You know the one I'm talking about, the one that lingers with you until the lightbulb clicks and you have your ah-ha moment. Then, once you finally re-live the memory your hooked, you can't stop thinking about it until you can satisfy the craving. Well today, that craving was Chelsea Buns.

When I was starting out in my career, I worked at a resort in Northern Ontario. There was the coolest little bakery that sold just about everything and anything, it was my favorite little destination at the time. Every Sunday morning I would swing by the bakery to pick up the fresh tray of Chelsea Buns they'd have waiting for me. I'd bring them back to the resort where the crew and I would chow down, while sitting around a table discussing new recipes for the upcoming week. Our Sunday planning sessions, over coffee and Chelsea buns, are one of my favorite memories from working in Muskoka. I miss the days where I could sit with these remarkable and talented people and talk about what we loved most...food. It has been a few years since I've had Chelsea Buns, so I'd like to dedicate this recipe to Sunday Mornings in Muskoka and to the talented crew that helped grow my passion and my success.

I'd love to see your Chelsea Bun creation be sure to tag us @eddiewebsters on Facebook & Instagram.

CHELSEA BUNS RECIPE

makes 10-11 buns (I used a spring form pan)

prep time: 1.5 hours

bake time: 1 hour

total time: 2.5 hours

SWEET DOUGH

7 grams - active dry yeast

1/2 cup warm water (110 F)

1/2 cup scalded milk (110 F)

1/4 cup white sugar

1/3 cup unsalted butter, melted

1 tsp salt

1 egg

3 1/2 - 4 cups pastry flour (or all purpose flour)

FILLING

1/2 cup melted butter

1 cup brown sugar

2.5 tbs ground cinnamon

1/4 cup bourbon soaked cherries (strained from juices) or raisins, dates, currents, syrup soaked cherries

GLAZE

1 oz bourbon (I use Bulleit)

1/2 cup honey

1) Sprinkle yeast over the warm water, allow to sit at room temperatur until yeast has formed a foam over top of the warm water. (about 10 min.)

2) In a separate bowl or mixer (using a paddle attachment), cream together the sugar, melted butter, egg and milk. Change the paddle attachment to a dough hook, and add half of the flour and mix until ingredients are just combined.

3) Add the yeast mixture and remaining flour and mix until dough is no longer sticky to the touch. Use the reserved flour, add 1 tbs at a time if dough is t