Chelsea Buns

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

Ingredients :
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

Filling :

• 1 oz Butter/Margarine
• 1 oz Brown Sugar
• 1/2 Tsp Cinnamon
• 2 oz Sultanas/Raisins
• Additional Brown Sugar for sprinkling, before baking

Method :

1. At the end of the dough cycle, turn the dough onto a floured surface, knock back the dough to expel some air.
2. 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.
3. Roll out again to about 18 ins. square, sprinkle with the sugar, cinnamon, sultanas and roll up like a Swiss Roll.
4. 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.
5. 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.
6. Sprinkle with more brown sugar, and bake in a preheated oven, middle shelf, @ 190 deg C for about  20 minutes.

Note :  These buns are best eaten on the day made.