Recipe for chelsea buns
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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210g bread flour
90g all purpose flour
60g castor sugar
5g bread improver (optional)
1 medium egg
1/2 tsp cinnamon powder
20g melted butter
50g brown sugar
125g walnuts, toasted and chopped coarsely
1 tsp cinnamon powder
1 egg, beaten (for glazing)
- Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker . Insert bread pan into breadmaker.
- Select setting to Dough. When unit signals and display reads 0:00, remove dough.
- Punch dough down to release air bubbles produced during the proofing.
- Roll out to a rectangle approximate 30 x 40 cm. Brush dough with melted butter. Sprinkle with browns sugar, chopped walnuts and cinnamon powder.
- Roll from the wider side like a swiss roll. Cut into 12 equal portions.
- Remove kneading blade from the bread pan. Arrange 6 rolls, cut side down into the bread pan, fitting around the kneading blade. Place a piece of greaseproof paper on top of the rolls. Arrange the remaining 6 rolls on top .
- Proof the rolls for 30-45 minutes until double in volume. Glaze top of the top layer of bread rolls with egg glaze.
- Press ‘Bake’ and bake for 30-40 minutes until rolls are golden brown. You may want to stop the baking manually if baking time of your breadmaker is more than 40 minutes .
- Remove the bread pan carefully. Shake to dislodge the bread rolls from the bread pan. Separate the layers and overturn the bottom layer to serve.
Reference: Chelsea buns
Recipe type: xarchivex
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