The advent of the Breadmaker has certainly helped making bread, a breeze, taking away the tedious task of mixing and kneading the dough. I used the Breadmaker to churn out this dough for these Chelsea Buns.
Buns before proving .................
After 30 minutes of proving ..............
Sniff, sniff , sweet smell of cinnamon wafting from the oven .............
Sweet, crunchy top and soft, fluffy inside ................... mmmmm
Recipe for Chelsea Buns
Dough Cycle - 1 hr.30 mins
- 1 egg + water to make up 1 cup - 250 ml
- Butter/Margarine - 3 Tbsp
- Salt - 1/2 Tsp
- High Protein Flour - 410 gm
- Skim Milk powder - 2 Tbsp
- Brown Sugar - 3 Tbsp
- Yeast - 2 Tsp
- 1 oz Butter/Margarine
- 1 oz Brown Sugar
- 1/2 Tsp Cinnamon
- 2 oz Sultanas/Raisins
- Additional Brown Sugar for sprinkling, before baking
- At the end of the dough cycle, turn the dough onto a floured surface, knock back the dough to expel some air.
- Roll or stretch it out into an oblong. Spread the butter over the top 2/3 of the dough and then fold from the bottom up, in 3 folds, making sure there's butter between each fold.
- Roll out again to about 18 ins. square, sprinkle with the sugar, cinnamon, sultanas and roll up like a Swiss Roll.
- Cut the roll into twelve, 1.1/2 in. slices and put them close together, cut side down in a lightly greased 8 in. square tin.
- Cover with a damp cloth or a lightly greased cling film, set in a warm place to prove for about 20 to 30 minutes, or until double in bulk.
- Sprinkle with more brown sugar, and bake in a preheated oven, middle shelf, @ 190 deg C for about 20 minutes.