Brioche Chelsea Buns

Working Method

Place the ingredients into the mixing bowl and then add measured water.
Scale off 2 kg heads, mould round and rest for 5 minutes.
Roll dough out into a neat rectangular shape of ±5mm thick. N.B. Please try to ensure dough is same thickness throughout once rolled otherwise Chelsea's will all be different sizes.
Spread surface with freshly mixed instant custard and give a fine dusting with cinnamon.
Roll the dough up towards yourself until a even cylindrical shape has been achieved.
Cut with a knife, each chelsea should be roughly 2 fingers in width.
Place chelsea on greased pan and prove at 40° C and 80% humidity for ± 50 minutes.
Spray with Sunset Glaze before baking.
Bake at 200° C for ±15 minutes.

Author: Chipkins Puratos

Complexity level: