Caramel Chelsea Buns - Breville BBM800 Instruction Book

dOUGH - CARAMEL CHELSEA BUNS
BREAd NAME
SETTING
PAddLE
INGREdIENTS
Full cream milk, scalded and cooled
Salt
Sugar
Bread flour
Mixed spice
Grated orange rind
Egg (60g), lightly beaten
Tandaco yeast
TO COMPLETE
Melted butter
Bottled Caramel Fudge Sauce
Sultanas
Chopped walnuts
108

Caramel Chelsea Buns

dough-Bread
Collapsible
350ml
1 teaspoon
2 tablespoons
600g/ 4 cups
1½ teaspoons
2 teaspoons
1
3 teaspoons
20g/1 tablespoon
½ cup
½ cup
½ cup
Handshaping procedure
1. Roll dough out to a 20cm × 30cm rectangle. Brush dough with butter.
Spread with caramel sauce leaving a 2cm border. Sprinkle with sultanas
and walnuts, then roll up from the long side, as for a Swiss Roll.
2. Cut into 12 slices, place cut side up in 2 lightly greased deep 22cm
round cake pans.
3. Cover loosely with lightly greased plastic wrap and leave to stand in a
warm area for 30 minutes or until buns have risen slightly. Remove
plastic wrap.
4. Bake at 200°C for 30 minutes or until golden. Remove from cake
pans and cool on wire racks. When cool, drizzle with VANILLA
GLAZE (recipe on page 136).