CINNAMON CHELSEA BUNS
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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns |
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| Recipe No: R101g | ||||||||||||||||||||||||||||||||
| USING BAKELS BUN CONCENTRATE | ||||||||||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients in machine bowl and develop thoroughly. 3. Dough temperature 30-31°C. 4. Allow dough to recover for 5 minutes. 5. Roll dough into a rectangle sheet of approximately 4-5 mm. 6. Spray or brush lightly with water. 7. Sprinkle with Cinnamon sugar (2 parts sugar, 1 part Cinnamon). 8. Roll up dough sheet (tightly) as for standard Fruit Chelsea buns. 9. Cut into pinwheels 15mm thickness. 10. Proof then bake at 200°C. 11. Wash with sugar glaze after baking. |
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| Notes: | If using Compressed Yeast, use 200g in above recipe. | |||||||||||||||||||||||||||||||
| Using bakers percentages - Percentages on white flour weight | ||||||||||||||||||||||||||||||||
| For Cinnamon Raisin Chelsea buns, sprinkle layer if raisins (sultanas) on top of Cinnamon sugar. | ||||||||||||||||||||||||||||||||