Chelsea buns made using Bun Concentrate
Chelsea buns made using Bun Concentrate — a Macphie recipe, makes 26 portions. Uses Macphie Bun Concentrate 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 6 min
- proofing time
- 50-60 min
- proofing temperature
- 38 °C
- proofing relative humidity
- 90 %
- baking time
- 10-12 min
- baking temperature
- 218 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread flour | 1 kg |
| Macphie Bun Concentrate 12.5 kg | 200 g |
| Fresh yeast | 75 g |
| Water | 550 g |
| Sultanas | 200 g |
| Cinnamon | 125 g |
| Sugar | 1250 g |
| Plain flour | 500 g |
| Baking powder | 5 g |
| Water | 500 g |
Method
Place Macphie Bun Concentrate, bread flour, yeast and 550g water into a spiral mixer and mix for 3 minutes on slow speed and 6 minutes on fast speed, ensuring the dough is fully developed.
Remove the dough from the bowl and roll out into a 10mm thick rectangle.
Make up the cinnamon filling mix by combining the cinnamon, sugar, plain flour, baking powder and water to form a paste.
Spread with the cinnamon filling and sprinkle with sultanas.
Roll up like a Swiss roll and cut into slices (approx. 75g).
Place into round baking foils and prove for 50-60 minutes at 38°C/90% relative humidity.
Bake for 10-12 minutes at 218°C.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.