O-tentic Chelsea Buns


Unit %
Cake Flour 3000g 0
O-tentic Durum 120g 0
Salt 42g 0
White Sugar 90g 0
Mimetic 300g 0
Water 1800g 0
Dough total 0
Bakers Mix 435g 0
Cooking Oil 60g 0
Cinnamon 84g 0
White Sugar 150g 0
Inclusions total 0
Sunset Glaze 103g 0
Fondant 154g 0
Topping total 0

Working Method

  1. Place the ingredients into the mixing bowl. Then add measured water.
  2. Mix for ± 6 minutes slow and ± 4 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 thinly with sunflower oil and give a fine dusting with cinnamon and sugar.
  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 40c 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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