Chelsea Buns

Recipe:
1kg Sweet Do
2.56kg Strong Bread Flour
80g Yeast
1.36kg Water
160g Cinnamon Bakestable Filling Mix
32g Water
32g Water
Currants
Sweetg Gaze
Sugar Nibs

Method:
Add SweetDo, strong bread flour, yeast and 1.36kg water to a mixer and mix for 15-20 minutes on middle speed
Leave to rest for 60 -70 minutes, pin out a 350mm strip to 3mm thick
Add Cinnamon Bake Stable Filling Mix and 32g water to a mixer, beat on 1st speed for 1 minute until fully dissolved
Scrape down, add 32g water whilst mixing on slow speed for 1 minute
Scrape down and beat for 2 minutes on slow speed
Spread onto dough and sprinkle with currants
Form into a Swiss roll and cut into 75g units
Place on 30” x 18” tray and prove at 40ºC (104ºF), 85% R.H. for 50-60 minutes
Bake at 200ºC (400ºF) for 15 minutes
Finish with Sweet Glaze and sugar nibs