Chelsea buns are a British bread with a fluffy cinnamon scent and fruity sweetness!
Ingredients
- Strong flour 200g
- Cinnamon powder 3g
- Dry yeast 3g
- Cane sugar 22g
- Salt 3g
- Whole egg 30g
- Milk 114g
- Butter 20g
- Honey 20g
Filling
- Unsalted butter 20g
- Cinnamon powder 2g
- Granulated sugar 25g
- Raisins 50g
- Orange peel 20g
Instructions
- Add ingredients from strong flour to salt to the kneader/home bakery.Add whole eggs and milk and knead.
- When the flour is gone, add the butter and knead thoroughly until a thin gluten film forms.
- Ferment at 35℃ for 35-40 minutes.Fermentation is complete if you point your finger at the dough and the holes don’t get smaller.
- Gently release the gas, roll the dough, wrap it in plastic wrap to prevent it from drying out, and take 20 minutes of bench time.
- Remove the gas and roll out into a square shape with a rolling pin. (about 25×30cm)
- Leave the top 2cm aside and sprinkle with softened butter, cinnamon sugar, raisins and orange peel.
- Roll the dough loosely from the bottom and securely close the seam.
- Roll out the dough to 27cm and cut it into 9 equal pieces 3cm wide.
- Place it in the mold with the cross section facing up.Ferment at 35℃ for 30 minutes.
- Apply a thin layer of egg (not listed) on the surface and bake in an oven at 180℃ for 25 minutes.
- Remove from the mold and cool on a cake cooler.
- Apply honey warmed in the microwave (600W) for about 20 seconds to the surface.
