Chelsea Buns

1 package of active dry yeast ½ cup brown sugar

¼ cup warm water ¼ cup margarine

1 cup cooled warm milk 1 tablespoon corn syrup

1/6 cup white sugar ½ cup pecan halves

1/6 cup vegetable oil 2 tablespoons margarine

2 teaspoons baking powder ¼ cup white sugar

1 teaspoon salt 2 teaspoons cinnamon

1 egg ½ cup Thompson raisins

3 ½ cups all purpose flour ½ cup candied cherries

Line a 9x13 baking pan with parchment paper.

Dissolve yeast in warm water in a large bowl. Stir in milk, white sugar, oil, baking powder, salt, egg and half of the flour. Beat until it is smooth. Mix in additional flour, until dough is easy to handle.

Place dough on a floured surface. Kneed until it is stretchy and smooth, approximately 8- 10 minutes. Place in a greased bowl and then turn dough over. Cover the bowl and keep in a warm place until the dough has doubled in size, approximately one and a half hours.

Heat brown sugar and ¼ cup margarine until melted. Add corn syrup and stir. Pour mixture on the bottom of pan. Sprinkle bottom of pan with half of the cherries, pecans and raisins.

Punch down dough. Roll into a large rectangle, about 10x 12 inches. Spread with remaining margarine, sprinkle with white sugar, cinnamon, raisins, cherries and pecans. Roll up rectangle, starting on the long side. Pinch edges firmly together. Make as even as possible.

Cut into twelve 1 inch slices. Place slightly apart in the pan. Let rise in a warm place for 30 minutes. Heat oven to 350 degrees.

Bake until the buns appear golden, approximately 30 minutes. Flip pan upside-down on a lined baking sheet, and keep pan in place for several minutes.