CINNAMON CRUMBLE CHELSEA BUNS
(Recipe makes 59 Chelsea Buns depending on size)
Total Weight: 3.620
Group II
Ingredient
KG
Ground Cinnamon
0.030
Raisins
1.000
Total Weight: 1.030
Total Weight: 1.075
- Place all of the ingredients from Group I into a mixing bowl.
- Mix until fully developed. Mixing time depends on type of mixer used.
- Rest the dough at 28˚C – 30˚C for 10 minutes.
- Roll out the dough into a long flat piece using a rolling pin.
- Brush the dough lightly with water and then sprinkle the Ground Cinnamon from Group II over the top of the dough and then sprinkle the Raisins from Group II evenly over the top of the dough.
- Roll the dough gently and tightly into a sausage shape.
- Cut and scale into 100g buns.
- Place on a baking tray prepared with Tinglide and proof for
25 – 30 minutes. - Place all of the ingredients from Group III into a mixing bowl and mix on slow speed for 5 minutes or until the mixture forms
a crumble. - Top each of the buns with 30g of the Crumble mixture.
- Bake at 200˚C for 20 – 25 minutes or until golden brown.
