Chelsea Bun
Ingredients
Chelsea Bun
- 250 g Radiant Whole Food Unbleached Bread Flour
- 125 g Buttermilk
- 25 g Egg
- 30 g Sugar
- 5 g Salt
- 1 tsp Ginger Powder and Nutmeg Powder
- 40 g Radiant Whole Food Dry Active Yeast
- 200 g Butter
Filling
- 200 g Radiant Whole Food Monukka Raisin
- 60 g Radiant Whole Food Brown Sugar
Instructions
- On a standing mixer bow add all ingredients and Radiant Whole Food Unbleached Bread Flour together except butter.
- Knead the dough until it combine and becoming a very firm ball.
- Take 50g of the butter and mix into the dough. Mix until the dough pull out from the bowl. Cover and let it rest for 2 hours
- In a bowl combine all the filling ingredient with 0g of the butter. Let it rest.
- After 2 hours roll the dough and spread the filling.
- Roll the dough into a log and cut into 4 equal pieces and then cut it again until pieces.
- Put n baking pan and bake in 20c oven for 25 minutes.
- Melt the remaining butter and then brush it on top o make it soft. Serve it hot.
