Chelsea Buns


Units %
Cake flour 10000g 0
Sweet & Soft 20% Premix 2000g 0
NCP Yeast Wet 400g 0
Water 5500g 0
Dough total 0
Instant Custard 900g 0
Bakers Mix 1450g 0
Cinnamon 270g 0
Filling total 0
Sunset Glaze 342g 0
Fondant 513g 0
Topping total 0

Working Method

  1. Place the ingredients into the mixing bowl. Then add measured water.
  2. Mix for ± 2 minutes slow and ± 7 minutes fast, adding bakers mix in the last minute.
  3. Scale off 2 kg heads, mould round and rest for ± 5 minutes. Roll dough out into a neat rectangular shape ± 1 cm thick. N.B. Please try to ensure dough is same thickness throughout once rolled otherwise Chelsea's will all be different sizes.
  4. Spread surface with freshly mixed instant custard and give a fine dusting with cinnamon.
  5. Roll up dough towards yourself. Once a even cylindrical shape has been achieved cut with a knife, each chelsea should be roughly 2 fingers in width.
  6. Place chelsea on greased pan.
  7. Prove at 40° C and 80% humidity for ± 40 minutes.
  8. Spray with Sunset Glaze before baking.
  9. Bake at 210° C for ± 15 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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